Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1
- Supplementary File 1:
ZIP-Document (ZIP, 33 KiB)
Schlegel, K.; Lidzba, N.; Ueberham, E.; Eisner, P.; Schweiggert-Weisz, U. Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1. Foods 2021, 10, 281. https://doi.org/10.3390/foods10020281
Schlegel K, Lidzba N, Ueberham E, Eisner P, Schweiggert-Weisz U. Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1. Foods. 2021; 10(2):281. https://doi.org/10.3390/foods10020281
Chicago/Turabian StyleSchlegel, Katharina; Lidzba, Norbert; Ueberham, Elke; Eisner, Peter; Schweiggert-Weisz, Ute. 2021. "Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1" Foods 10, no. 2: 281. https://doi.org/10.3390/foods10020281