A survey of crustacean soluble proteins such as "shrimp" and "crab" content in food ingredientsShinobu Sakai,Reiko Adachi,Yusuke Shibahara,Michihiro Oka,Akihisa Abe,Kosuke Seiki,Hiroshi Oda,Hisashi Yoshioka,Kazuo Shiomi,Atsuo Urisu,Hiroshi Akiyama,Reiko Teshimamsra引用 23|浏览2暂无评分关键词ingredients,allergen,shrimp,crustacean soluble protein,crabAI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要