Yang, Huang <br/><br/>
Reduction of the histamine content and immunoreactivity of parvalbumin in Decapterus maruadsi by a Maillard reaction combined with pressure treatment.  [electronic resource] 

 -  Food & function  Sep 2018 
 - 4897-4905 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>2042-650X 
<br/><br/><label>Standard No.: </label>10.1039/c8fo01167b  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Allergens--adverse effects<br/>Animals<br/>Cell Line<br/>Cells, Cultured<br/>Female<br/>Fish Products--adverse effects<br/>Fish Proteins, Dietary--adverse effects<br/>Food Handling<br/>Food Hypersensitivity--etiology<br/>Histamine--adverse effects<br/>Hot Temperature<br/>Humans<br/>Immunoglobulin E--analysis<br/>Lymphocytes--immunology<br/>Maillard Reaction<br/>Male<br/>Mast Cells--immunology<br/>Mice, Inbred BALB C<br/>Parvalbumins--adverse effects<br/>Perciformes<br/>Pressure<br/>Protein Stability<br/>Rats<br/>Specific Pathogen-Free Organisms<br/>Spleen--immunology