Cooperative effect of relative humidity and glucose concentration on improved solubility of shellfish muscle protein by the Maillard reaction
スポンサーリンク
概要
- 論文の詳細を見る
- Japanese Society of Fisheries Scienceの論文
- 2004-02-01
著者
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Saeki Hiroki
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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Katayama S
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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Katayama Shigeru
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
関連論文
- Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide
- Cooperative effect of relative humidity and glucose concentration on improved solubility of shellfish muscle protein by the Maillard reaction