Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects
Noriko Miwa
Topics & Concepts
Tissue transglutaminaseLysineFood scienceChemistryFood industryFish <Actinopterygii>GlutamineFood proteinFood productsEnzymeBiochemistryAmino acidBiologyFisheryBlood properties and coagulationProteins in Food SystemsPolysaccharides Composition and Applications