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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...
Autores principales: | Sommer, Agata, Dederko-Kantowicz, Paulina, Staroszczyk, Hanna, Sommer, Sławomir, Michalec, Marek |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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