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96 积分 2024-11-03 加入
From gluten structure to immunogenicity: Investigating the effects of lactic acid bacteria and yeast co-fermentation on wheat allergenicity in steamed buns
1个月前
已完结
Impact of temperature on aggregation and gelation of potato protein under salt condition typical for food systems
1个月前
已完结
Enhanced functionality and reduced allergenicity of silkworm pupae protein through Lactiplantibacillus plantarum fermentation
1个月前
已完结
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