Construction of hypoallergenic microgel by soy major allergen beta-conglycinin through enzymatic hydrolysis and lactic acid bacteria fermentation
Release time:2024-01-02Hits:
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Impact Factor:
4.6
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD RESEARCH INTERNATIONAL
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Document Code:
2c9e868c8cbdfc4b018cc44535ad443f
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Volume:
175
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Page Number:
113733
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Translation or Not:
no
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Date of Publication:
2024-01-01
