Influence of Oxygen Radicals Produced by Ascorbic Acid on Amino Acid Composition of Muscle proteins during the Formation of a Heat-induced Gel of Fish Meat (Kamaboko)

Kimio Nishimura; Masahiro Goto; Yoshiaki Itoh

doi:10.2331/fishsci.60.799

Kimio Nishimura, Masahiro Goto, Yoshiaki Itoh

著者情報

キーワード: kamaboko, ascorbic acid, oxygen radical, muscle protein, amino acid, damage

ジャーナルフリー

1994 年 60 巻 6 号 p. 799-800

DOI https://doi.org/10.2331/fishsci.60.799

詳細

責任著者(Corresponding author)

訂正情報

J-STAGEへの登録はこちら（無料）