@misc{indiciae5781d318c5e4,
  title = {Decrease in antigenic and allergenic potentials of ovomucoid by heating in the presence of wheat flour: dependence on wheat variety and intermolecular disulfide bridges.},
  author = {Y Kato and E Oozawa and T Matsuda},
  year = {2001},
  doi = {10.1021/jf0102766},
  url = {https://pubmed.ncbi.nlm.nih.gov/11513644/},
  note = {Source identifier: 11513644}
}