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APA Citation
Meinlschmidt, P., Brode, V., Sevenich, R., Ueberham, E., Schweiggert-Weisz, U., Lehmann, J., Rauh, C., Knorr, D., & Eisner, P. (2017). high pressure processing assisted enzymatic hydrolysis – An innovative approach for the reduction of soy immunoreactivity. Innovative food science & emerging technologies, 40, 58–67. http://access.bl.uk/ark:/81055/vdc_100041918289.0x00000a