Enzymatic and Chemical Cross-Linking of Bacterial Cellulose/Fish Collagen Composites—A Comparative Study

This article compares the properties of bacterial cellulose/fish collagen composites (BC/Col) after enzymatic and chemical cross-linking. In our methodology, two transglutaminases are used for enzymatic cross-linking—one recommended for the meat and the other proposed for the fish industry—and pre-o...

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Detalles Bibliográficos
Autores principales: Sommer, Agata, Dederko-Kantowicz, Paulina, Staroszczyk, Hanna, Sommer, Sławomir, Michalec, Marek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8037045/
https://www.ncbi.nlm.nih.gov/pubmed/33805875
http://dx.doi.org/10.3390/ijms22073346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8037045/
https://www.ncbi.nlm.nih.gov/pubmed/33805875
http://dx.doi.org/10.3390/ijms22073346

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