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

被引:0
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作者
Jiang, ST [1 ]
Chen, GH [1 ]
机构
[1] Natl Taiwan Ocean Univ, Dept Food Sci, Keelung 202, Taiwan
关键词
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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