Published in
Elsevier, Food Chemistry, (329), p. 127183, 2020
DOI: 10.1016/j.foodchem.2020.127183
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Combined effects of pH and thermal treatments on IgE-binding capacity and conformational structures of lectin from black kidney bean (Phaseolus vulgaris L.)
Journal article published in 2020 by
Xianbao Sun 
,
Shudong He ,
Yongkang Ye ,
Xiaodong Cao ,
Haiyan Liu,
Zeyu Wu ,
Junyang Yue,
Risheng Jin ,
Hanju Sun
,
Shudong He ,
Yongkang Ye ,
Xiaodong Cao ,
Haiyan Liu,
Zeyu Wu ,
Junyang Yue,
Risheng Jin ,
Hanju Sun
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