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Liu, Z. et al. (2021). Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin. Food chemistry. p. . [Online].
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Liu, Z. et al. (2021). Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin. Food chemistry. p. . [Online].