Research Advances in Hen’s Egg Allergen and Techniques for Reducing Its Allergenicity
Hen’s eggs are delicious in taste, have high nutritional value, are easily absorbed by the human body, being an important food source for humans and a low-cost raw material for food processing. However, eggs are one of the most common food allergens, and the incidence of egg allergy among infants an...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-036.pdf |
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