Effects of γ-polyglutamic acid combined with transglutaminase treatment on the gelatin properties of chicken myofi brillar protein
BAI Deng-rong et al
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (1) : 104.
Effects of γ-polyglutamic acid combined with transglutaminase treatment on the gelatin properties of chicken myofi brillar protein
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