Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foods
Daisuke Watanabe(BOKU University), J. Vollmann(BOKU University), András Nagy(University of Toronto), Martin Pachner(BOKU University), Nóra Adányi(National Agricultural Research and Innovation Centre), Sabine Baumgartner(BOKU University), Kathrin Lauter(BOKU University), Anita Maczó(National Food Chain Safety Office), É. Gelencsér(Central Environmental and Food Science Research Institute), Krisztina Takács(Magyar Agrár- és Élettudományi Egyetem)
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