Article Versions Notes

Wu S-s, Han W, Cheng Y-f, Yun S-j, Chang M-c, Cheng F-e, Cao J-l, Feng C-p. Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction. Foods. 2023; 12(9):1849. https://doi.org/10.3390/foods12091849

Wu, Shan-shan, Wei Han, Yan-fen Cheng, Shao-jun Yun, Ming-chang Chang, Fei-er Cheng, Jin-ling Cao, and Cui-ping Feng. 2023. "Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction" Foods 12, no. 9: 1849. https://doi.org/10.3390/foods12091849

Wu, S.-s., Han, W., Cheng, Y.-f., Yun, S.-j., Chang, M.-c., Cheng, F.-e., Cao, J.-l., & Feng, C.-p. (2023). Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction. Foods, 12(9), 1849. https://doi.org/10.3390/foods12091849