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Reduced Allergenicity of Foods of Plant Nature by the Method of Enzymatic Hydrolysis
Reduced Allergenicity of Foods of Plant Nature by the Method of Enzymatic Hydrolysis
2017
L. V. Rimareva
E. N. Sokolova
E M Serba
A Borshchevа Yu.
E. I. Kurbatova
A Krivova Yu.
Keywords:
Elsevier Biobase
Food chemistry
Enzymatic hydrolysis
Phytochemistry
Organic chemistry
Chemistry
material chemistry
ornamental horticulture
Food science
industrial chemistry
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