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. 2021 Feb 12;10(2):409. doi: 10.3390/foods10020409

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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IgE-immunoblotting analysis of the proteins from (A) raw and (B) heated extracts using a pool of serum from five shellfish-allergic patients. M = Marker, 1 = Citrate-3 extract, 2 = Citrate-5 extract, 3 = TBS extract, 4 = TBSN extract, 5 = PBS extract, 6 = PBSN extract, 7 = Carbonate-9 extract and 8 = Carbonate-10 extract.