PHYSICOCHEMICAL PROPERTIES OF ENZYMATICALLY MODIFIED GELATIN AS A PROTEINACEOUS SURFACTANT

被引：6

作者：

ARAI, S

WATANABE, M

FUJII, N

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 07期

关键词：

D O I：

10.1080/00021369.1984.10866406

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1861 / 1866

页数：6

共 11 条

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[9] PROTEINACEOUS SURFACTANTS PRODUCED FROM GELATIN BY ENZYMATIC MODIFICATION - EVALUATION FOR THEIR FUNCTIONALITY [J].

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