J Zhao, S He, M Tang,
X Sun, Z Zhang, Y Ye, X Cao… - Food chemistry, 2019 - Elsevier
Lectin was incubated in corresponding acidic buffers (pH 1.0–3.5) for a certain period (0.5,
1, 2, 4, 8, 12 and 24 h) at 25° C. Low-pH induced changes in structure, allergenicity and in …