Processes for Reducing Egg Allergenicity: Advances and Different Approaches

AuthID
 P-00V-EF3
3
Author(s)
Vapor, A
·
Tipo de Documento
Review
Year published
2022
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 367, Páginas: 130568 (11)
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Scopus®
Crossref®17
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Google Scholar®
Publication Identifiers
Pubmed: 34343811
SCOPUS: 2-s2.0-85111503091
Wos: WOS:000696988300004
Source Identifiers
ISSN: 0308-8146
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