Determining the effect of UV-C, high intensity ultrasound...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 / 11 Vol. 54; Iss. 1

Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins

Tammineedi, Chatrapati V.R.K., Choudhary, Ruplal, Perez-Alvarado, Gabriela C., Watson, Dennis G.
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Volume:
54
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.05.020
Date:
November, 2013
File:
PDF, 1.23 MB
english, 2013
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