Cite
HARVARD Citation
Walter, J. et al. (2016). Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested. Food chemistry. pp. 742-752. [Online].
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Walter, J. et al. (2016). Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested. Food chemistry. pp. 742-752. [Online].