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Some of the material in is restricted to members of the community. By logging in, you may be able to gain additional access to certain collections or items. If you have questions about access or logging in, please use the form on the Contact Page.
Justification: Different porcine blood proteins have been widely used as emulsifier, binder and/or colorant in processed foods. However, misusage of porcine blood ingredients, such as mislabeling and substitution, can cause religious...
Introduction: As the major allergen in finfish, parvalbumin is responsible for more than 90% of fish allergy. To reduce the occurrence of finfish allergy, on the one hand, food allergen characterization could assist in protein...
Some of the material in is restricted to members of the community. By logging in, you may be able to gain additional access to certain collections or items. If you have questions about access or logging in, please use the form on the Contact Page.
