Immunoreactivity reduction of soybean meal by fermentation,...

Food Chemistry 2008 Vol. 108; Iss. 2

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

Y.-S. Song, J. Frias, C. Martinez-Villaluenga, C. Vidal-Valdeverde, E. Gonzalez de Mejia
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Volume:
108
Year:
2008
Language:
english
Pages:
11
DOI:
10.1016/j.foodchem.2007.11.013
File:
PDF, 811 KB
english, 2008
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