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Issue 02

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Science and Technology of Food Industry > 1991 > (02): 41-42.

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[2]	ZHONG Hangyu, WANG Mansheng, ZHENG Jianxin, CHENG Junhu. Reduction of Allergenicity of Aquatic Products by Non-Thermal Processing and the Evaluation Methods of Allergenicity of Aquatic Products: A Review[J]. Science and Technology of Food Industry, 2022, 43(20): 471-480. DOI: 10.13386/j.issn1002-0306.2021100142
[3]	CHEN Hao, LI Ting-ting, WANG Jia-xi, HAO Jian-min, YU Dong-lei, FANG Yuan-yuan, ZHU Xiu-qing. Effect of different heating process on the protein solubility and urease activity of proteins in soymilk[J]. Science and Technology of Food Industry, 2017, (13): 90-94. DOI: 10.13386/j.issn1002-0306.2017.13.017
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