Effect of Maturation on the Contents of Free and Bound Forms of Hydroxyproline in Ayu Muscle

• TOYOHARA Haruhiko

  Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

• ITO Kosei

  Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

• TOUHATA Ken

  Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

• KINOSHITA Masato

  Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

• KUBOTA Satoshi

  Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

• SATO Kenji

  Department of Food Science and Nutrition, Faculty of Living Science, Kyoto Prefectural University

• OHTSUKI Kozo

  Department of Food Science and Nutrition, Faculty of Living Science, Kyoto Prefectural University

• SAKAGUCHI Morihiko

  Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

収録刊行物

• Fisheries science : FS

  Fisheries science : FS 63 (5), 843-844, 1997

キーワード

• Ayu
• collagen
• fish
• hydroxyproline
• maturation
• muscle
• sex

詳細情報

• CRID: 1572261549148310400
• NII論文ID: 10004871928
• NII書誌ID: AA10993718
• ISSN: 09199268
• 本文言語コード: en
• データソース種別:
  • CiNii Articles