A REVIEW - ENZYMATIC CROSS-LINKING OF PROTEINS APPLICABLE TO FOODS

被引：79

作者：

MATHEIS, G ^{[1
]}

WHITAKER, JR ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1987年 / 11卷 / 04期

关键词：

D O I：

10.1111/j.1745-4514.1987.tb00129.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：309 / 327

页数：19

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