Effects of Boiling on the IgE-Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannamei )
Article first published online: 13 NOV 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 1, pages T1–T5, January/February 2010
How to Cite
Liu, G.-M., Cheng, H., Nesbit, . J. B., Su, W.-J., Cao, M.-J. and Maleki, . S. J. (2010), Effects of Boiling on the IgE-Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannamei ). Journal of Food Science, 75: T1–T5. doi: 10.1111/j.1750-3841.2009.01391.x
- Issue published online: 11 JAN 2010
- Article first published online: 13 NOV 2009
- MS 20090444 Submitted 5/18/2009, Accepted 9/20/2009.
Options for accessing this content:
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!