Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis.
- Resource Type
- Article
- Source
- Foods; Aug2023, Vol. 12 Issue 16, p3027, 11p
- Subject
PECTINS GELATION GELATIN FOURIER transform infrared spectroscopy MELTING points - Language
- ISSN
- 23048158