Cite
MLA Citation
Lutz Grossmann et al.. “Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure.” Lebensmittel-Wissenschaft + Technologie =, vol. 75, 2017, pp. 271–278. http://access.bl.uk/ark:/81055/vdc_100040047779.0x000056