Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions-Reference-Cited by-同舟云学术

Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions

Published:2024-01 Issue: Volume:430 Page:137037
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Menezes Leidiane Andreia Acordi,Pinheiro Costa Pimentel Mariana,Alves Thais de Oliveira,Pimenta do Nascimento Talita,Evaristo Joseph A.M.,Nogueira Fábio C.S.,Ferreira Mariana Simões Larraz,De Dea Lindner Juliano

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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