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Yellow Mustard Protein a Immunoreactivity Reduction Through Seed Germination, Lactic Acid Fermentation, and Cooking

Food allergens are becoming increasingly threatening and are disrupting the health and social structure of a significantly large population worldwide. Proteins from mustard are among the well-recognized food allergens which affect many sensitive individuals. Many processing methods are continually b...

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書目詳細資料
Principais autores: Simran Kaur Jawanda, Hosahalli S. Ramaswamy
格式: Artigo
語言:Inglês
出版: MDPI AG 2024-10-01
叢編:Foods
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在線閱讀:https://www.mdpi.com/2304-8158/13/21/3498
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