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المؤلفون: Takahiko Ozawa, Takahiko Soeda, Hisashi Fujiwara, Akiko Hokazono
المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 52:207-211
مصطلحات موضوعية: Biochemistry, Mechanism (biology), Chemistry, Food science, Microbial transglutaminase, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2e5852911779c2682389e6dd756cab38
https://doi.org/10.3136/nskkk.52.207