...
机译:组织蛋白酶L参与鲤鱼鱼糜凝胶的莫德现象
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, Zhejiang Province, China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, Zhejiang Province, China;
Center for Disease Control and Prevention, Rizhao 276826, Shandong Province, China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, Zhejiang Province, China School of Marine Science, Ningbo University, Ningbo 315211, Zhejiang Province, China;
Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, Zhejiang Province, China;
Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China;
Cathepsin L; carp; surimi; purification; gel strength; SDS-PAGE;
机译:蛋清,大豆分离蛋白和马铃薯淀粉对鲤鱼鱼糜凝胶功能特性影响的比较研究
机译:鲤鱼鱼糜和Kamaboko凝胶的流变特性和微观结构
机译:从of鱼肌肉中分离组织蛋白酶B,并比较组织蛋白酶B和L对鱼糜凝胶软化的作用
机译:在中欧中央鲤鱼Cyprinus carpio L.杂交繁殖计划中利用Amur镜鲤鱼菌株的透视。
机译:表征和控制锦鲤疱疹病毒(KHV),这是一种新近认可的锦鲤(Cyprinus carpio koi)和普通鲤鱼(Cyprinus carpio carpio)病原体。
机译:红Cru鱼(Carassius auratus red var。)和鲤鱼(Cyprinus carpio L.)的异源四倍体杂种的DNA甲基化分析
机译:蛋白,大豆蛋白分离淀粉对常见鲤鱼功能特性的对比研究(Cyprinus carpio)Surimi Gel