Protein-Polyphenol Complexation to Reduce Food Protein Allergenicity.

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Title: Protein-Polyphenol Complexation to Reduce Food Protein Allergenicity.
Author: Plundrich, Nathalie Jennifer
Advisors: Mary Ann Lila, Co-Chair
Edward Foegeding, Co-Chair
Jonathan Allen, Member
Scott Laster, Member
Date: 2017-12-13
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.20/34956


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