Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance

• Published in: Food Chemistry
• Main Authors: Wu, Yeting, Lu, Youyou, Huang, Yuhao, Lin, Hong, Chen, Guanzhi, Chen, Yan, Li, Zhenxing
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2022
• Subjects: General Medicine; Food Science; Analytical Chemistry; Scophthalmus maximus; Turbot
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2022.132574; https://api.elsevier.com/content/article/PII:S0308814622005362?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814622005362?httpAccept=text/plain