Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins

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Title
Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins
Authors
Keywords
Almond protein, Solubility, Immunoreactivity, Heat treatment, High pressure
Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 856-861
Publisher
Elsevier BV
Online
2015-12-16
DOI
10.1016/j.foodchem.2015.12.063

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