Cite
HARVARD Citation
Meng, S. et al. (2019). Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food chemistry. p. . [Online].
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Meng, S. et al. (2019). Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food chemistry. p. . [Online].