Cite
HARVARD Citation
Treppiccione, L. et al. (2017). Development of gluten with immunomodulatory properties using mTG-active food grade supernatants from Streptomyces mobaraensis cultures. Journal of functional foods. pp. 390-397. [Online].
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Treppiccione, L. et al. (2017). Development of gluten with immunomodulatory properties using mTG-active food grade supernatants from Streptomyces mobaraensis cultures. Journal of functional foods. pp. 390-397. [Online].