CHEMICAL AND ENZYMATIC MODIFICATIONS OF COLLAGEN - EFFECT OF CROSS-LINKING ON ENZYME-BINDING CAPACITY OF COLLAGEN

被引：9

作者：

LIN, PM

GIACIN, JR

LEEDER, JG

GILBERT, SG

WANG, SS

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

[2] RUTGERS STATE UNIV,DEPT CHEM & BIOCHEM ENGN,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14388.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1056 / 1062

页数：7

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