友善列印 - Jiang, Shann-Tzong*, C. Y. Tsao and T. C. Lee 1987. Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage. J. Agric. Food Chem. 35: 28-33. (SCI)

Jiang, Shann-Tzong*, C. Y. Tsao and T. C. Lee 1987. Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage. J. Agric. Food Chem. 35: 28-33. (SCI)

作者: 江善宗

發表年度: 1987

著作類別: 期刊論文

著作名稱: Jiang, Shann-Tzong*, C. Y. Tsao and T. C. Lee 1987. Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage. J. Agric. Food Chem. 35: 28-33. (SCI)