Pi, X.; Sun, Y.; Deng, X.; Xin, D.; Cheng, J.; Guo, M.
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches. Foods 2022, 11, 479.
https://doi.org/10.3390/foods11030479
AMA Style
Pi X, Sun Y, Deng X, Xin D, Cheng J, Guo M.
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches. Foods. 2022; 11(3):479.
https://doi.org/10.3390/foods11030479
Chicago/Turabian Style
Pi, Xiaowen, Yuxue Sun, Xiaomin Deng, Dawei Xin, Jianjun Cheng, and Mingruo Guo.
2022. "Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches" Foods 11, no. 3: 479.
https://doi.org/10.3390/foods11030479
APA Style
Pi, X., Sun, Y., Deng, X., Xin, D., Cheng, J., & Guo, M.
(2022). Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches. Foods, 11(3), 479.
https://doi.org/10.3390/foods11030479