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MODIFIED GELATIN WITH A REDUCED GEL-MELTING POINT
MODIFIED GELATIN WITH A REDUCED GEL-MELTING POINT
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机译:胶点降低的改性明胶
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摘要
The invention relates to a modified gelatin with a reduced gel-melting point. The gel-melting point of the modified gelatin is reduced by converting at least 6% of the optically active amino acid residues in the gelation from this original L-form to D-form.
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