Published in
Elsevier, Food Chemistry, (330), p. 127217, 2020
DOI: 10.1016/j.foodchem.2020.127217
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Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction
Journal article published in 2020 by
Shudong He 
,
Jinlong Zhao,
Xiaodong Cao ,
Yongkang Ye ,
Zeyu Wu ,
Junyang Yue,
Liu Yang,
Risheng Jin ,
Hanju Sun
,
Jinlong Zhao,
Xiaodong Cao ,
Yongkang Ye ,
Zeyu Wu ,
Junyang Yue,
Liu Yang,
Risheng Jin ,
Hanju Sun
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