机译:新西兰厚朴(Macruronus novaezelandiae)皮肤明胶的化学修饰及其性质
School of Chemical Sciences, Food Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand;
School of Chemical Sciences, Food Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand;
School of Chemical Sciences, Food Science Programme, The University of Auckland, Private Bag 92019, Auckland, New Zealand;
Gelatin; Hoki (Macruronus novaezelandiae); Chemical cross-linking agents; Gel strength; Melting point; Rheological properties;
机译:新西兰厚皮(Macruronus novaezelandiae)皮明胶凝胶制剂的优化及转谷氨酰胺酶对凝胶性质的影响
机译:奇努克鲑鱼(Oncorhynchus tshawytscha)和新西兰hoki(Macruronus novaezelandiae)的消化脂肪酶的纯化和特性
机译:奇努克鲑鱼(Oncorhynchus tshawytscha)和新西兰胡氏鱼(Macruronus novaezelandiae)中消化脂肪酶的纯化和特性
机译:箭齿比目鱼(食用气孔)皮肤的明胶薄膜的理化性质
机译:来自奇努克鲑鱼(Oncorhynchus tshawytscha)和新西兰hoki(Macruronus novaezelandiae)的消化脂肪酶-纯化,表征,应用和固定化。
机译:Hoki(Macruronus novaezelandiae)和Ling(Genypterus blacodes)皮肤胶原蛋白的热转变特性:对加工的意义
机译:Hoki(Macruronus novaezelandiae)和Ling(Genypterus blacodes)皮肤胶原蛋白的热转变特性:对加工的意义
机译:用化学键合分子膜修饰半导体表面特性