<?xml version="1.0" encoding="UTF-8"?>
<xml>
<records>
<record>
  <contributors>
    <authors>
      <author>Tobajas, Ana P.</author>
      <author>Agulló-García, Ana</author>
      <author>Cubero, José L.</author>
      <author>Colás, Carlos</author>
      <author>Segura-Gil, Isabel</author>
      <author>Sánchez, Lourdes</author>
      <author>Calvo, Miguel</author>
      <author>Pérez, María D.</author>
    </authors>
  </contributors>
  <titles>
    <title>Effect of high pressure and pulsed electric field on denaturation and allergenicity of Pru p 3 protein from peach</title>
    <secondary-title>Food chem.</secondary-title>
  </titles>
  <doi>10.1016/j.foodchem.2020.126745</doi>
  <pages/>
  <volume/>
  <number/>
  <dates>
    <year>2020</year>
    <pub-dates>
      <date>2020</date>
    </pub-dates>
  </dates>
  <abstract/>
</record>

</records>
</xml>