Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate

Published 2016 View Full Article

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Title
Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
Authors
Keywords
Soybean allergy, Fermentation, Sandwich ELISA and western blot, Principal component analysis (PCA), Physicochemical properties
Journal
FOOD CHEMISTRY
Volume 205, Issue -, Pages 229-238
Publisher
Elsevier BV
Online
2016-03-08
DOI
10.1016/j.foodchem.2016.03.016

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