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

Bibliographic Details
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
id crelsevierbv:10.1016/j.foodchem.2022.132574
record_format openpolar
spelling crelsevierbv:10.1016/j.foodchem.2022.132574 2024-05-19T07:48:06+00:00 Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance Wu, Yeting Lu, Youyou Huang, Yuhao Lin, Hong Chen, Guanzhi Chen, Yan Li, Zhenxing 2022 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ https://doi.org/10.15223/policy-017 https://doi.org/10.15223/policy-037 https://doi.org/10.15223/policy-012 https://doi.org/10.15223/policy-029 https://doi.org/10.15223/policy-004 Food Chemistry volume 382, page 132574 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2022 crelsevierbv https://doi.org/10.1016/j.foodchem.2022.132574 2024-04-19T06:47:58Z Article in Journal/Newspaper Scophthalmus maximus Turbot ScienceDirect (Elsevier) Food Chemistry 382 132574
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Wu, Yeting
Lu, Youyou
Huang, Yuhao
Lin, Hong
Chen, Guanzhi
Chen, Yan
Li, Zhenxing
Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Wu, Yeting
Lu, Youyou
Huang, Yuhao
Lin, Hong
Chen, Guanzhi
Chen, Yan
Li, Zhenxing
author_facet Wu, Yeting
Lu, Youyou
Huang, Yuhao
Lin, Hong
Chen, Guanzhi
Chen, Yan
Li, Zhenxing
author_sort Wu, Yeting
title Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance
title_short Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance
title_full Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance
title_fullStr Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance
title_full_unstemmed Glycosylation reduces the allergenicity of turbot (Scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and Th1/Th2 immunobalance
title_sort glycosylation reduces the allergenicity of turbot (scophthalmus maximus) parvalbumin by regulating digestibility, cellular mediators release and th1/th2 immunobalance
publisher Elsevier BV
publishDate 2022
url 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
genre Scophthalmus maximus
Turbot
genre_facet Scophthalmus maximus
Turbot
op_source Food Chemistry
volume 382, page 132574
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
https://doi.org/10.15223/policy-017
https://doi.org/10.15223/policy-037
https://doi.org/10.15223/policy-012
https://doi.org/10.15223/policy-029
https://doi.org/10.15223/policy-004
op_doi https://doi.org/10.1016/j.foodchem.2022.132574
container_title Food Chemistry
container_volume 382
container_start_page 132574
_version_ 1799488607967248384

Similar Items