Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes

• HU YAQIN

  Department of Food Science and Nutrition, Zhejiang University

• MORIOKA KATSUJI

  Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University

• ITOH YOSHIAKI

  Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University

収録刊行物

• Fisheries science : FS

  Fisheries science : FS 74 (3), 693-695, 2008-06-01

キーワード

• actomyosin
• cathepsins
• gel filtration
• trypsin-like protease
• washed meat

詳細情報

• CRID: 1573668925313757568
• NII論文ID: 10020861371
• NII書誌ID: AA10993718
• ISSN: 09199268
• 本文言語コード: en
• データソース種別:
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