Effect of Transglutaminase on the Mechanical and Barrier Properties of Whey Protein/Pectin Films Prepared at Complexation pH

标题
Effect of Transglutaminase on the Mechanical and Barrier Properties of Whey Protein/Pectin Films Prepared at Complexation pH
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 19, Pages 4593-4598
出版商
American Chemical Society (ACS)
发表日期
2013-04-10
DOI
10.1021/jf400119q

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