Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications
Hannah J McKerchar, Stefan Clerens, Renwick CJ Dobson, Jolon M Dyer, Evelyne Maes, Juliet A Gerrard
Trends in Food Science & Technology | ELSEVIER SCIENCE LONDON | Published : 2019
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. Hannah McKerchar acknowledges PhD scholarship support from the University of Canterbury, the Biomolecular Interaction Centre, and AgResearch Ltd.