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Journal: Foods, 2022
Volume: 11
Number: 479
Article:
Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches
Authors:
by
Xiaowen Pi, Yuxue Sun, Xiaomin Deng, Dawei Xin, Jianjun Cheng and Mingruo Guo
Link:
https://www.mdpi.com/2304-8158/11/3/479
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