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Effect of temperature on structural configuration and immunoreactivity of pH-stressed soybean (Glycine max)

Chunya Tang1, Xingyi Jiang1, Changqi Liu2

  • 1Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, USA.

Food Chemistry
|January 14, 2024
PubMed

Keywords:
Hemagglutinating activityImmunoreactivitySoybean agglutininStructural configurationTemperaturepH-stressed

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