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Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

Food ChemistryBuffer AdditivesBiochemistryNatural SciencesAquacultureBioanalysisBiotechnologyAlternative Protein SourceProtein EngineeringThermal Processing MethodsMicrobiologyPenaeus MonodonMedicineProtein Purification