EVRENDILEK, G. A.; GÜVEN, A. Engineering Food Allergenicity: Mechanisms and Applications of Thermal and Non-Thermal Processing Technologies. Food Science and Engineering, [S. l.], v. 7, n. 1, p. 71–106, 2026. DOI: 10.37256/fse.7120269350. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/9350. Acesso em: 3 mar. 2026.