Effect of lactic acid bacteria co-fermentation on the potential sensitization of β-lactoglobulin

YIN Shulei, DU Xiang, YI Junjie, WANG Yanfei

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 64-72.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 64-72. DOI: 10.13995/j.cnki.11-1802/ts.041163

Effect of lactic acid bacteria co-fermentation on the potential sensitization of β-lactoglobulin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(17): 64-72 https://doi.org/10.13995/j.cnki.11-1802/ts.041163

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