Effect of cathepsins B, L, L-like and calpain on the protein degradation of surimi.

被引：0
|
作者：
Jiang, ST [1 ]
Chen, GH [1 ]
机构：
[1] Natl Taiwan Ocean Univ, Dept Food Sci, Keelung 202, Taiwan
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1998年 / 215卷
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
045-AGFD
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页码：U13 / U14
页数：2
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