Effects of Processing Technology on the Amandin Immunoreactivity and Digestive Stability of Apricot Kernel

LONGFeiFei, ZHANGQingAn, ZHANGZhiHua

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Scientia Agricultura Sinica ›› 2023, Vol. 56 ›› Issue (24) : 4930-4943. DOI: 10.3864/j.issn.0578-1752.2023.24.011
FOOD SCIENCE AND ENGINEERING

Effects of Processing Technology on the Amandin Immunoreactivity and Digestive Stability of Apricot Kernel

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2023, 56(24): 4930-4943 https://doi.org/10.3864/j.issn.0578-1752.2023.24.011

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