Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications
作者： Hannah J. McKerchar , Stefan Clerens , Renwick C.J. Dobson , Jolon M. Dyer , Evelyne Maes
DOI: 10.1016/J.TIFS.2019.02.005
关键词:
摘要: … in the study of crosslinking in food proteins. The advantages and limitations of varying proteomic techniques for evaluating protein-protein crosslinking in foods are discussed and areas …
sci-hub.se 参考文章(113)
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