Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
Release time:2024-01-02Hits:
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Impact Factor:
4.0
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
芮昕,黄瑾,邢广良,张秋勤,李伟,董明盛
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Document Code:
enwanse19ixtuowag731a706zj3nkoaw
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Volume:
99
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Page Number:
156-165
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Translation or Not:
no
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Date of Publication:
2019-01-01
