Litopenaeus vannamei fermentation using selected Lactobacillus spp. to reduce its allergenicity
ABSTRACTShrimp is a common cause of food allergies in allergic individuals. The management of patients suffering from shrimp allergy relies on avoidance of the specific food, which compromises nutritional requirements. In this study, fermentation was performed using Lactobacillus to reduce the aller...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/09540105.2023.2210267 |