Properties of collagen from skin, scale and bone of carp (Cyprinus carpio)

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 702-706

  Duan, Rui ^a   Zhang, Junjie ^a   Du, Xiuqiao ^a   Yao, Xingcun ^a   Konno, Kunihiko ^b  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

ASC; Bone; Carp; Denaturation temperature; Infra red spectrum; Scale; Skin

Indexed keywords

AMINO ACID; COLLAGEN TYPE 1; FRESH WATER;

ARTICLE; CARP; CYPRINOS CARPIO; DENATURATION; DRY WEIGHT; INFRARED SPECTROSCOPY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 49249088070     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.020     Document Type: Article

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