Studies on Fish Muscle Protease-II
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Cited by 28 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Quality improvement of surimi-based products by lessons to the significance of traditional expert techniques;NIPPON SUISAN GAKKAISHI;2019-09-15
2. Quality improvement of thermally induced surimi gels by extensive washing for dressed white croaker to remove contamination by body surface mucus proteases;Fisheries Science;2019-07-05
3. Deterioration of white croaker (Pennahia argentata) meat thermally-induced gel products caused by proteolytic enzymes in the contaminated intestine and kidney;Food Chemistry;2016-05
4. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste;Journal of the Science of Food and Agriculture;2009-12-03
5. CHARACTERIZATION OF THE PROTEASES INVOLVED IN HYDROLYZING PADDLEFISH (POLYODON SPATHULA) MYOSIN;Journal of Food Biochemistry;2000-12
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