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Items: 2

1.

Safety Evaluation of Soy Leghemoglobin Protein Preparation Derived From Pichia pastoris, Intended for Use as a Flavor Catalyst in Plant-Based Meat.

Fraser RZ, Shitut M, Agrawal P, Mendes O, Klapholz S.

Int J Toxicol. 2018 May/Jun;37(3):241-262. doi: 10.1177/1091581818766318. Epub 2018 Apr 11.

2.

Evaluating Potential Risks of Food Allergy and Toxicity of Soy Leghemoglobin Expressed in Pichia pastoris.

Jin Y, He X, Andoh-Kumi K, Fraser RZ, Lu M, Goodman RE.

Mol Nutr Food Res. 2018 Jan;62(1). doi: 10.1002/mnfr.201700297. Epub 2017 Oct 17.

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