文献
J-GLOBAL ID:201202227695296756
整理番号:12A0809913
コイ(Cyprinus carpio)すり身ゲルの戻り減少におけるカテプシンLの介入
Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel
著者 (7件):
HU Yaqin
(Dep. of Food Sci. and Nutrition, Zhejiang Univ., Hangzhou 310058, Zhejiang Province, CHN)
,
JI Rong
(Dep. of Food Sci. and Nutrition, Zhejiang Univ., Hangzhou 310058, Zhejiang Province, CHN)
,
JIANG Hai
(Center for Disease Control and Prevention, Rizhao 276826, Shandong Province, CHN)
,
ZHANG Jinjie
(Dep. of Food Sci. and Nutrition, Zhejiang Univ., Hangzhou 310058, Zhejiang Province, CHN)
,
ZHANG Jinjie
(School of Marine Sci., Ningbo Univ., Ningbo 315211, Zhejiang Province, CHN)
,
CHEN Jianchu
(Dep. of Food Sci. and Nutrition, Zhejiang Univ., Hangzhou 310058, Zhejiang Province, CHN)
,
YE Xingqian
(Dep. of Food Sci. and Nutrition, Zhejiang Univ., Hangzhou 310058, Zhejiang Province, CHN)
資料名:
Food Chemistry
(Food Chemistry)
巻:
134
号:
4
ページ:
2014-2020
発行年:
2012年10月15日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)