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APA Citation
Meinlschmidt, P., Schweiggert-Weisz, U., Brode, V., & Eisner, P. (2016). enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation. Lebensmittel-Wissenschaft + Technologie =, 68, 707–716. http://access.bl.uk/ark:/81055/vdc_100030623329.0x000051