Cite
HARVARD Citation
Lin, X. et al. (2022). A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols. Food chemistry. p. . [Online].
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Lin, X. et al. (2022). A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols. Food chemistry. p. . [Online].