Changes in the allergenicity of saeujeot by fermentation

Food Science and Biotechnology

Volumn 17, Issue 5, 2008, Pages 919-924

  Seong, Mi Kim ^b   Jin, Gyu Park ^c   Kim, Koth Bong Woo Ri ^a   Saeki, Hiroki ^d   Nakamura, Atsushi ^d   Ju, Woon Lee ^c   Myung, Woo Byun ^c   Dong, Hyun Ahn ^a  

^a Pukyong National University   (South Korea)

^b National Fisheries Products Quality Inspection Service   (South Korea)

^c Korea Atomic Energy Research Institute   (South Korea)

^d HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Allergen; Allergenicity; Saeujeot (salted and fermented shrimp); Tropomyosin

Indexed keywords

DECAPODA (CRUSTACEA);

EID: 56349106561     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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