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Reduction of allergenic proteins in white mustard seeds

cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-4848-6957
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcidd3ada278-7040-437a-b544-791318ac9332
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorGrygier, Anna
dc.contributor.authorPiasecka-Kwiatkowska, Dorota
dc.contributor.authorRudzińska, Magdalena
dc.date.accessioned2026-01-13T10:10:39Z
dc.date.available2026-01-13T10:10:39Z
dc.date.issued2024
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6774
dc.languageen
dc.pubinfoBruges, Belgium
dc.relation.bookFuture Food Systems: Innovation through Progress at Scientific Interfaces 12 - 14 November 2024 Bruges, Belgium. Abstract Book Posters
dc.relation.pagesP1.3.032
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subtypeSummary
dc.titleReduction of allergenic proteins in white mustard seeds
dc.typeMonographChapterConference
dspace.entity.typePublication