ACID- AND HEAT-STABLE TRYPSIN INHIBITORY PEPTIDE FROM THE VISCERA OF JAPANESE COMMON SQUID (TODARODES PACIFICUS)-Reference-Cited by-同舟云学术

ACID- AND HEAT-STABLE TRYPSIN INHIBITORY PEPTIDE FROM THE VISCERA OF JAPANESE COMMON SQUID (TODARODES PACIFICUS)

Published:2010-04 Issue: Volume: Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:

Author:

KISHIMURA HIDEKI,NAGAI YUJIRO,FUKUMORITA KANA,ADACHI KOHSUKE,CHIBA SATORU,NAKAJIMA SIGERU,SAEKI HIROKI,KLOMKLAO SAPPASITH,NALINANON SITTHIPPONG,BENJAKUL SOOTTAWAT,CHUN BYUNG-SOO

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2009.00312.x/fullpdf

Reference39 articles.

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4. Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength;CHANG-LEE;J. Food Sci.,1990

5. Purification and characterization of proteinase from Atlantic menhaden muscle;CHOI;J. Food Sci.,1999

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