Structural modification and reduced in vitro immunoreactivity of shrimp tropomyosin by dual-enzyme cross-linking systems
- DOI
- 10.1016/j.foodchem.2026.151904
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151904,
title = {Structural modification and reduced in vitro immunoreactivity of shrimp tropomyosin by dual-enzyme cross-linking systems},
author = {Fen Zhao and Huiqing Xue and Ji'an Gao and Chenxi Dong and Biao Ma},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151904},
url = {https://doi.org/10.1016/j.foodchem.2026.151904}
}RIS
TY - JOUR TI - Structural modification and reduced in vitro immunoreactivity of shrimp tropomyosin by dual-enzyme cross-linking systems AU - Fen Zhao AU - Huiqing Xue AU - Ji'an Gao AU - Chenxi Dong AU - Biao Ma PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151904 UR - https://doi.org/10.1016/j.foodchem.2026.151904 ER -
APA
Zhao, F., Xue, H., Gao, J., Dong, C., & Ma, B. (2026). Structural modification and reduced in vitro immunoreactivity of shrimp tropomyosin by dual-enzyme cross-linking systems. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151904
Source records
- crossref · retrieved 2026-11-10T20:02:50.998Z