Decrease in antigenic and allergenic potentials of ovomucoid by heating in the presence of wheat flour: dependence on wheat variety and intermolecular disulfide bridges. [electronic resource]

By: Contributor(s): Producer: 20011204Description: 3661-5 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 49
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Publication Type: Journal Article

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