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Department of Food Science and Technology, Nippon Veterinary and Life Science University | 論文
- AMP and IMP Dissociate Actomyosin into Actin and Myosin
- Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat
- Antioxidative Properties of Peptides Obtained from Porcine Myofibrillar Proteins by a Protease Treatment in an Fe (II)-Induced Aqueous Lipid Peroxidation System