In silico determination and analysis of sea cucumber (Holothuroidea) allergenicity and cross-reactivity

Global consumption of seafood has been steadily increasing affecting 1-3% of the population, with the demand for sea cucumbers (Holothuroidea) on the rise due to its high bioactive compound and metabolite content. However, the study of allergenicity and cross-reactivity of sea cucumbers remain insuf...

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Autore principale:	Reynosa, Clarissa Antoinette T. (Autore)
Altri autori:	Anapi, Gerieka R. (adviser.)
Natura:	Tesi
Lingua:	English
Soggetti:	Allergens. Food allergy. Sea cucumbers. Allergenicity. Cross-reactivity. Holothuroidea.
Accesso online:	Available for University of the Philippines Diliman via Digital Archives. Click here to access