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Journal: Foods, 2021
Volume: 10
Number: 2969
2969
Article: The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria Fermentation Reduced Immunoglobulin E Reactivity
Authors: by Zhen Liu, Yaqiong Wang, Yifei Liu, Qiuqin Zhang, Wei Li, Mingsheng Dong and Xin Rui
Link: https://www.mdpi.com/2304-8158/10/12/2969

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