Conventional Solid-State Fermentation Impacts the White Lupin Proteome Reducing the Abundance of Allergenic Peptides.

Conventional Solid-State Fermentation Impacts the White Lupin Proteome Reducing the Abundance of Allergenic Peptides.

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  • 3 June 2024
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Participating Institutions

The University of Queensland
The University of Sydney
Australian National University
Monash University
Queensland University of Technology
Edith Cowan University
CSIRO

International Partners

Boston Children’s Hospital, Harvard
Massachusetts Institute of Technology
Rosalind Franklin Institute
University of Illinois at Urbana-Champaign
University of Southampton
University of Tokyo
University of Washington

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