Effect of Disulfide Bond Reduction on Bovine Serum Albumin-Stabilized Emulsion Gel Formed by Microbial Transglutaminase

✍ Scribed by Y.N. Kang; H. Kim; W.-S. Shin; G. Woo; T.W. Moon

• Book ID: 108824965
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 467 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb05749.x