Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks
Crossref DOI link: https://doi.org/10.1038/s41598-021-96058-4
Published Online: 2021-08-17
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sakai, Kiyota
Sato, Yukihide
Okada, Masamichi
Yamaguchi, Shotaro
Text and Data Mining valid from 2021-08-17
Version of Record valid from 2021-08-17
Article History
Received: 22 May 2021
Accepted: 4 August 2021
First Online: 17 August 2021
Competing interests
: The authors declare no competing interests.