Advances on physical treatments for soy allergens reduction - A review
Andreea Diana Kerezsi, Nicolas Jacquet, Christophe Blecker
Topics & Concepts
Food scienceFlavorHydrostatic pressureChemistryWhey proteinFood productsFermentation in food processingRoastingBiologyLactic acidBacteriaThermodynamicsPhysicsPhysical chemistryGeneticsMeat and Animal Product QualityMicrobial Inactivation MethodsFood Allergy and Anaphylaxis Research