Work

Protein–protein crosslinking in food: methods, consequences, applications

Year: 2002

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(02)00257-1

Author: Juliet A. Gerrard

Institution: University of Canterbury

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1999629678

FWCI: 7.552

Cites: 77

Cited by: 409

Related to: 10