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
收藏
页码：309 / 327
页数：19
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