Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides

Trends in Food Science & Technology - Tập 45 - Trang 130-146 - 2015
Zeinab Ahmed1, Osaana Donkor1, Wayne A. Street2, Todor Vasiljevic1
1Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, VIC, 8001, Australia
2Geelong Food Co-Products Cluster, P.O. Box 842, Gisborne, VIC, 3437, Australia

Tài liệu tham khảo

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