The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity

作者：Chunsong Feng, Li Tian, Yadan Jiao, Yuqing Tan, Chune Liu, Yongkang Luo, Hui Hong · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132160 · 被引用次数：24 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Food Allergy and Anaphylaxis Research、Proteins in Food Systems