Cite
HARVARD Citation
Watanabe, D. et al. (2017). Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foods. Journal of the science of food and agriculture. pp. 1010-1017. [Online].
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Watanabe, D. et al. (2017). Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foods. Journal of the science of food and agriculture. pp. 1010-1017. [Online].