Effects of Roasting, Blanching, Autoclaving, and Microwave Heating on Antigenicity of Almond ( Prunus dulcis L.) Proteins

✍ Scribed by Venkatachalam, M.; Teuber, S. S.; Roux, K. H.; Sathe, S. K.

• Book ID: 118261557
• Publisher: American Chemical Society
• Year: 2002
• Tongue: English
• Weight: 115 KB
• Volume: 50
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf020012z