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Ms Arineh Tahmasian

Qualifications

  • Master in Chemistry, Iran, 2011.

Research Outputs

Journal Articles

  • Tahmasian, A., Drew, R., Broadbent, J., Juhasz, A., Nye-Wood, M., Colgrave, M. (2023). Conventional solid-state fermentation impacts the white lupin proteome reducing the abundance of allergenic peptides. Food Chemistry, 426(TBD), article number 136622. https://doi.org/10.1016/j.foodchem.2023.136622.
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