Transglutaminase Cross-Linked Egg White Protein Films: Tensile Properties and Oxygen Permeability
- 25 September 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10), 4022-4029
- https://doi.org/10.1021/jf980567n
Abstract
No abstract availableKeywords
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