Cite
HARVARD Citation
Grossmann, L. et al. (2017). Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure. Lebensmittel-Wissenschaft + Technologie =. pp. 271-278. [Online].
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Grossmann, L. et al. (2017). Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure. Lebensmittel-Wissenschaft + Technologie =. pp. 271-278. [Online].