Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt
出版年份 2017 全文链接
标题
Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt
作者
关键词
<em class=EmphasisTypeItalic >Zea mays</em> transglutaminase, Optimization, Response surface methodology, Cross-linking effect, Yogurt
出版物
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 26, Issue 3, Pages 723-730
出版商
Springer Nature
发表日期
2017-06-26
DOI
10.1007/s10068-017-0083-5
参考文献
相关参考文献
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