Publication | Closed Access
Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking
25
Citations
38
References
2019
Year
Food ChemistryWhey ProteinEngineeringBiochemistryTransglutaminase Cross-linkingBiotechnologyAlternative Protein SourcePhysicochemical ChangesEnzymatic ModificationBiomolecular Engineering
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