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

Content Provider	Scilit
Author	Kang, Y. N. Kim, H. Shin, W. -S. Woo, G. Moon, T. W.
Copyright Year	2003
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2003.tb05749.x/pdf
Ending Page	2220
Page Count	6
Starting Page	2215
e-ISSN	17503841
DOI	10.1111/j.1365-2621.2003.tb05749.x
Journal	Journal of food science
Issue Number	7
Volume Number	68
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2003-09-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Energy and Fuel Technology 2‐mercaptoethanol Microbial Transglutaminase
Content Type	Text
Resource Type	Article

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