Yang Bo | Department of Food Science and Nutrition, Zhejiang University
スポンサーリンク
概要
Department of Food Science and Nutrition, Zhejiang University | 論文
- Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species
- Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes