دورية أكاديمية
Revealing the Potential of Theaflavin to Reduce Egg Allergenicity at the Molecular Level: A Study of the Binding Affinity of Theaflavin to Egg White Lysozyme
| العنوان: | Revealing the Potential of Theaflavin to Reduce Egg Allergenicity at the Molecular Level: A Study of the Binding Affinity of Theaflavin to Egg White Lysozyme |
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| المؤلفون: | Li, Yuanqiao, Li, Mohan, Li, Qinhong, Geng, Fang, Wang, Qingling, Gan, Na, Li, Shugang, Wu, DiAff1, IDs11947023032985_cor8 |
| المصدر: | Food and Bioprocess Technology: An International Journal. 17(9):2855-2868 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 19355130 19355149 |
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| DOI: | 10.1007/s11947-023-03298-5 |