Article Versions Notes

Liu Z, Wang Y, Liu Y, Zhang Q, Li W, Dong M, Rui X. The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity. Foods. 2021; 10(12):2969. https://doi.org/10.3390/foods10122969

Liu, Zhen, Yaqiong Wang, Yifei Liu, Qiuqin Zhang, Wei Li, Mingsheng Dong, and Xin Rui. 2021. "The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity" Foods 10, no. 12: 2969. https://doi.org/10.3390/foods10122969

Liu, Z., Wang, Y., Liu, Y., Zhang, Q., Li, W., Dong, M., & Rui, X. (2021). The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity. Foods, 10(12), 2969. https://doi.org/10.3390/foods10122969