Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N-hydroxysuccinimide Esters of Fatty Acids
Enhancement of Emulsifying Properties of Cuttlefish Skin Gelatin by Modification with N-hydroxysuccinimide Esters of Fatty Acids
复制标题
DOI：
10.1007/s11947-011-0553-3
复制
发表时间：
2013-03
影响因子：
5.6
通讯作者：
T. Aewsiri;S. Benjakul;W. Visessanguan;Angel B. Encarnacion;P. Wierenga;H. Gruppen
中科院分区：
文献类型：
--
作者：
T. Aewsiri;S. Benjakul;W. Visessanguan;Angel B. Encarnacion;P. Wierenga;H. Gruppen
