Allergenicity assessment of the edible cricket Acheta domesticus in terms of thermal and gastrointestinal processing and IgE cross-reactivity with shrimp.

MLA

De Marchi, Laura, et al. “Allergenicity Assessment of the Edible Cricket Acheta Domesticus in Terms of Thermal and Gastrointestinal Processing and IgE Cross-Reactivity with Shrimp.” Food Chemistry, vol. 359, Oct. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.129878.

APA

De Marchi, L., Mainente, F., Leonardi, M., Scheurer, S., Wangorsch, A., Mahler, V., Pilolli, R., Sorio, D., & Zoccatelli, G. (2021). Allergenicity assessment of the edible cricket Acheta domesticus in terms of thermal and gastrointestinal processing and IgE cross-reactivity with shrimp. Food Chemistry, 359, N.PAG. https://doi.org/10.1016/j.foodchem.2021.129878

Chicago

De Marchi, Laura, Federica Mainente, Massimo Leonardi, Stephan Scheurer, Andrea Wangorsch, Vera Mahler, Rosa Pilolli, Daniela Sorio, and Gianni Zoccatelli. 2021. “Allergenicity Assessment of the Edible Cricket Acheta Domesticus in Terms of Thermal and Gastrointestinal Processing and IgE Cross-Reactivity with Shrimp.” Food Chemistry 359 (October): N.PAG. doi:10.1016/j.foodchem.2021.129878.