Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity

Hongyan LiTianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of ChinaCorrespondence[email protected]

https://orcid.org/0000-0001-7897-5308 View further author information

Zhihe HuTianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of ChinaView further author information

Yali YanTianjin Key Laboratory of Food and Biotechnology, Tianjin International Joint Center of Food Science and Engineering, State Experimental and Training Centre of Food and Drug, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of ChinaView further author information

Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity

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Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity

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