Jiang, L.; Liu, X.; Liu, M.; Xing, Z.; Ban, Q.; Li, X.; Wang, Z.; Zhou, L.
Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment. Foods 2025, 14, 4097.
https://doi.org/10.3390/foods14234097
AMA Style
Jiang L, Liu X, Liu M, Xing Z, Ban Q, Li X, Wang Z, Zhou L.
Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment. Foods. 2025; 14(23):4097.
https://doi.org/10.3390/foods14234097
Chicago/Turabian Style
Jiang, Lianzhou, Xiaosha Liu, Miaomiao Liu, Zhishuang Xing, Qingfeng Ban, Xiujuan Li, Zhongjiang Wang, and Linyi Zhou.
2025. "Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment" Foods 14, no. 23: 4097.
https://doi.org/10.3390/foods14234097
APA Style
Jiang, L., Liu, X., Liu, M., Xing, Z., Ban, Q., Li, X., Wang, Z., & Zhou, L.
(2025). Reduction in Soybean Flour Allergenicity Through Ball Milling Combined with γ-Aminobutyric Acid Treatment. Foods, 14(23), 4097.
https://doi.org/10.3390/foods14234097
