Su, K.; Sun, W.; Li, Z.; Huang, T.; Lou, Q.; Zhan, S.
Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis. Foods 2023, 12, 3027.
https://doi.org/10.3390/foods12163027
AMA Style
Su K, Sun W, Li Z, Huang T, Lou Q, Zhan S.
Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis. Foods. 2023; 12(16):3027.
https://doi.org/10.3390/foods12163027
Chicago/Turabian Style
Su, Kaiyuan, Wanyi Sun, Zhang Li, Tao Huang, Qiaoming Lou, and Shengnan Zhan.
2023. "Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis" Foods 12, no. 16: 3027.
https://doi.org/10.3390/foods12163027
APA Style
Su, K., Sun, W., Li, Z., Huang, T., Lou, Q., & Zhan, S.
(2023). Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis. Foods, 12(16), 3027.
https://doi.org/10.3390/foods12163027