Insight into the mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin by high-resolution mass spectrometry

MLA

Yue-ming Hu, et al. “Insight into the Mechanism of D-Allose in Reducing the Allergenicity and Digestibility of Ultrasound-Pretreated α-Lactalbumin by High-Resolution Mass Spectrometry.” Food Chemistry, vol. 374, Apr. 2022, p. 131616. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.131616.

APA

Yue-ming Hu, Guang-xian Liu, Hui Wang, Dan Bu, Qing Sun, & Zong-cai Tu. (2022). Insight into the mechanism of d-allose in reducing the allergenicity and digestibility of ultrasound-pretreated α-lactalbumin by high-resolution mass spectrometry. Food Chemistry, 374, 131616. https://doi.org/10.1016/j.foodchem.2021.131616

Chicago

Yue-ming Hu, Guang-xian Liu, Hui Wang, Dan Bu, Qing Sun, and Zong-cai Tu. 2022. “Insight into the Mechanism of D-Allose in Reducing the Allergenicity and Digestibility of Ultrasound-Pretreated α-Lactalbumin by High-Resolution Mass Spectrometry.” Food Chemistry 374 (April): 131616. doi:10.1016/j.foodchem.2021.131616.