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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Tác giả chính:	Reynosa, Clarissa Antoinette T. (Tác giả)
Tác giả khác:	Anapi, Gerieka R. (adviser.)
Định dạng:	Luận văn
Ngôn ngữ:	English
Những chủ đề:	Allergens. Food allergy. Sea cucumbers. Allergenicity. Cross-reactivity. Holothuroidea.
Truy cập trực tuyến:	Available for University of the Philippines Diliman via Digital Archives. Click here to access