Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus)-Reference-Cited by-同舟云学术

Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus)

Published:2022-10 Issue: Volume:49 Page:101924
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lan Weiqing,Zhao Jiaxin,Liu Lin,Xie Jing

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

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