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xuuyiyi
Lv1
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2024-02-03 加入
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Lactic Acid Bacteria Application to Decrease Food Allergies
3个月前
已完结
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1’s immunoreactivity, physical-chemical properties and sensory attributes
3个月前
已完结
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1’s immunoreactivity, physical-chemical properties and sensory attributes
3个月前
已完结
Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
3个月前
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An Overview of Peanut Allergenicity and Enzymatic Treatment for Reducing It
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Food Allergens and Methods for Producing Hypoallergenic Foods
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Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity
3个月前
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A Review of the Effect of Enzymatic Modification on the Allergenicity of Food Proteins
3个月前
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Enzymatic crosslinking and food allergenicity: A comprehensive review
3个月前
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Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens
3个月前
已完结
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