Reduction of Potential IgE Reactivity in Fish Meat of Japanese Anchovy by Enzymatic Degradation of Parvalbumin and Collagen

Tremella fuciformis

Gut & microbiomeSkin & hydration

SpeciesSnow Fungus, Silver Ear

JournalJournal of Cookery Science of Japan

Year2018

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Tremella fuciformis in Journal of Cookery Science of Japan in 2018. MycoData maps the paper to gut & microbiome, skin & hydration based on its title, species context, article metadata, and study classification.

Citation

Kaori Kurata Masaya Itoh Masahiro Matsumiya Akira Dobashi Atsushi Nakamura Tomohiko Kondo Katsuhiro Osajima Yasuharu Itagaki (2018). Reduction of Potential IgE Reactivity in Fish Meat of Japanese Anchovy by Enzymatic Degradation of Parvalbumin and Collagen. Journal of Cookery Science of Japan https://doi.org/10.11402/cookeryscience.51.205

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