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
AMA Style
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 Style
Schlegel, Katharina, Norbert Lidzba, Elke Ueberham, Peter Eisner, and Ute Schweiggert-Weisz.
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
APA Style
Schlegel, K., Lidzba, N., Ueberham, E., Eisner, P., & Schweiggert-Weisz, U.
(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(2), 281.
https://doi.org/10.3390/foods10020281