articleTop 10% cited
Transglutaminase and its use for food processing
Trends in Food Science & Technology · 1998 · Vol. 9(5) · pp. 204–210
Masao Motoki✉(Ajinomoto (Japan))Katsuya Seguro(Suzuki (Japan))
Polysaccharides Composition and ApplicationsBlood properties and coagulationProteins in Food SystemsTissue transglutaminaseLysineEnzymeBiochemistryChemistryFood scienceFermentation in food processingFermentationFood processingBiology
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681
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8.16
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56
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97%
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References
Transglutaminases: Protein Cross-Linking Enzymes in Tissues and Body Fluids
Thrombosis and Haemostasis · 1994 · 501 citations
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