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	Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature.
	Cheng, Shan; Wang, Wenhang; Li, Yu; Gao, Guixian; Zhang, Kai; Zhou, Jingyang; Wu, Zinan
刊名	Food Chemistry
	2019
卷号	Vol.271页码:527-535
关键词	COLLAGEN *TRANSGLUTAMINASES *DENATURATION of proteins *PROTEIN crosslinking *ELECTROPHORESIS
ISSN号	0308-8146
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4736615
专题	湖南大学
作者单位	State Key Laboratory of Food Nutrition and Safety, Tianjin 300457, China
推荐引用方式 GB/T 7714	Cheng, Shan,Wang, Wenhang,Li, Yu,et al. Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature.[J]. Food Chemistry,2019,Vol.271:527-535.
APA	Cheng, Shan.,Wang, Wenhang.,Li, Yu.,Gao, Guixian.,Zhang, Kai.,...&Wu, Zinan.(2019).Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature..Food Chemistry,Vol.271,527-535.
MLA	Cheng, Shan,et al."Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature.".Food Chemistry Vol.271(2019):527-535.

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