Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide
スポンサーリンク
概要
- 論文の詳細を見る
- 2004-10-01
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 Shigeru
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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MAITENA URDANGARIN
Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University
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SATO RYO
Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University
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Maitena Urdangarin
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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Sato Ryo
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