reference/25098907

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/25098907

Outgoing Links

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endingPage	2043
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publicationName	Food & Function
startingPage	2032
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bibliographicCitation	Liu M, Han TJ, Huan F, Li MS, Xia F, Yang Y, Wu YH, Chen GX, Cao MJ, Liu GM. Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin. Food Funct. 2021 Mar 15;12(5):2032–43. doi: 10.1039/d0fo02869j. PMID: 33528481.
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date	2021-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Effects of thermal processing on the allergenicity, structure, and critical epitope amino acids of crab tropomyosin
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