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Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, 310029, Hangzhou, China

    Yaqin Hu

  2. Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture, Kochi University, 783-8502, Kochi, Japan

    Katsuji Morioka & Yoshiaki Itoh

Authors
  1. Yaqin Hu
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  2. Katsuji Morioka
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  3. Yoshiaki Itoh
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Correspondence to Yoshiaki Itoh.

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Hu, Y., Morioka, K. & Itoh, Y. Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes. Fish Sci 74, 693–695 (2008). https://doi.org/10.1111/j.1444-2906.2008.01577.x

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  • DOI: https://doi.org/10.1111/j.1444-2906.2008.01577.x

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