Transglutaminases: part I—origins, sources, and biotechnological characteristics
Lovaine Silva Duarte, Carla Roberta Matte, Cristiano Valim Bizarro, Marco Antônio Záchia Ayub
Topics & Concepts
Food industryBiotechnologyEnzymeBiochemical engineeringFood productsFood scienceChemistryBiochemistryBiologyEngineeringBlood properties and coagulationPolysaccharides Composition and ApplicationsPlant Surface Properties and Treatments