Substrate specificity of mackerel flesh lipopolygenase
- Auteur
- HARRIS, P; TALL, J
Unilever res. lab., Colworth House, Sharnbrook, Bedford MK44 1LQ, United Kingdom - Source
Journal of food science. 1994, Vol 59, Num 3, pp 504-506 ; 516 [4 p.] ; ref : 14 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Domaine scientifique
- Food science technology
- Editeur
- Institute of Food Technologists, Chicago, IL
- Pays de publication
- United States
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Activité enzymatique Analyse corrélation Flaveur Lipoxygenase Maquereau Poisson comestible Spécificité substrat Enzyme Oxidoreductases
- Mot clé (en)
- Enzymatic activity Correlation analysis Flavor Lipoxygenase Mackerel Edible fish Substrate specificity Enzyme Oxidoreductases
- Mot clé (es)
- Actividad enzimática Análisis correlación Flavor Lipoxygenase Caballa Pescado comestible Especificidad sustrato Enzima Oxidoreductases
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B06 Industries des poissons et des produits de la pêche
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 4231989
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1994.tb05548.x 
https://dx.doi.org/10.1111/j.1365-2621.1994.tb05548.x
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