Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis) tropomyosin

Download
Full text for this resource is not available from the Research Repository.
Export

Faisal, Md, Vasiljevic, Todor ORCID: 0000-0003-1395-7349 and Donkor, Osaana ORCID: 0000-0001-9565-9024 (2018) Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis) tropomyosin. International Journal of Food Science and Technology. ISSN 0950-5423

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/37304
DOI 10.1111/ijfs.13922
Official URL https://onlinelibrary.wiley.com/doi/full/10.1111/i...
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Current > Division/Research > College of Health and Biomedicine
Keywords antigenicity; prawn; banana prawn tropomyosin; protein; sodium dodecyl sulphate polyacrylamide gelelectrophoresis; SDS-PAGE; enzyme-linked immunosorbent assay; ELISA; temperature; water; pickling; food preparation
Citations in Scopus 18 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login

CORE (COnnecting REpositories)