Important variations in parvalbumin content in common fish species: A factor possibly contributing to variable allergenicity

A. Kuehn*, T. Scheuermann, C. Hilger, F. Hentges

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

115 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Important variations in parvalbumin content in common fish species: A factor possibly contributing to variable allergenicity'. Together they form a unique fingerprint.

Food Science