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Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Guangliang Xing, Siran Yang, Lu Huang, Sitong Liu, Xinyi Wan
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2024
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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