Solubilization of type I and V collagens in Japanese flounder muscle during chilled storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference36 articles.
1. Post-mortem tenderisation of rainbow trout (Oncorhyncus Mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
2. Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue.
3. Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization
4. Involvement of Type V Collagen in Softening of Fish Muscle during Short-Term Chilled Storage
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