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Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products
The interest in agri-food residues and their valorization has grown considerably, and many of them are today considered to be valuable, under-exploited sources of different compounds and notably proteins. Despite the beneficial properties of legumes by-products, there are also some emerging risks to...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9547019/ https://www.ncbi.nlm.nih.gov/pubmed/36207409 http://dx.doi.org/10.1038/s41598-022-21296-z |