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المؤلفون: Haruka Murakami, Tomoko Kaneko, Akiko Hokazono, Kumiko Tujimoto, Takahiko Soeda
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:251-256
مصطلحات موضوعية: Chemistry, Melting point, Organic chemistry, Microbial transglutaminase, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4417b6db383156870310761570814993
https://doi.org/10.3136/nskkk.52.251