Originalbeitrag in Fachzeitschrift
Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foods.
Watanabe D, Adányi N, Takács K, Maczó A, Nagy A, Gelencsér É, et al. Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foods. Journal of the Science of Food and agriculture. 2017;97(3):1010-7. doi:https://doi.org/10.1002/jsfa.7827
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Johann Vollmann
ao.Univ.Prof. Dipl.-Ing.Dr.nat.techn. Johann Vollmann
Sabine Baumgartner
ao.Univ.Prof. Dipl.-Ing.Dr.nat.techn. Sabine Baumgartner
Martin Pachner
Ing. Martin Pachner
Kathrin Lauter
Dr. Kathrin Lauter M.Sc.
