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    Ethanolic duea ching extract in combination with microbial transglutaminase: Strengthening effect on mince gel and cross-linking of myofibrillar proteins from Indian mackerel

    Ethanolic duea ching extract in combination with microbial transglutaminase: Strengthening effect on mince gel and cross-linking of myofibrillar proteins from Indian mackerel by Natchaphol Buamard, Prabjeet Singh, Aimei Zhou, Lukai Ma, Bin Zhang, Soottawat Benjakul

    Published 2024-12-01
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