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Conventional solid-state fermentation impacts the white lup..:
Tahmasian, Arineh
;
Drew, Roger
;
Broadbent, James A.
...
Food Chemistry. 426 (2023) - p. 136622 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2023.136622
RT Journal T1
Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.136622&Exemplar=1&LAN=DE A1 Tahmasian, Arineh A1 Drew, Roger A1 Broadbent, James A. A1 Juhász, Angéla A1 Nye-Wood, Mitchell A1 Colgrave, Michelle L. PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 426 SP 136622 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.136622 DO https://doi.org/10.1016/j.foodchem.2023.136622 SF ELIB - SuUB Bremen
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