Protein Cross-linking in Food - Structure, Applications, Implications for Health and Food Safety
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Publisher
Wiley-Blackwell
Reference186 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The Frequently Used Industrial Food Process Additive, Microbial Transglutaminase: Boon or Bane;Nutrition Reviews;2024-07-03
2. Cross‐linking reactions in food proteins and proteomic approaches for their detection;Mass Spectrometry Reviews;2021-07-12
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