The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

• 期刊名称Food and Bioprocess Technology
• 作者Stangierski, Jerzy; Baranowska, Hanna Maria
• 卷第8卷
• 期第12期
• 印刷ISSN1935-5130
• 电子ISSN1935-5149
• 文件大小557.11KB
• 发表时间2015-12
• DOI10.1007/s11947-015-1618-5
• 页码2359-2367