Chymotrypsin and general proteolytic activities in muscle of Engraulis encrasicolus and Engraulis anchoita during the ripening process

European Food Research and Technology

Volumn 210, Issue 6, 2000, Pages 414-418

  Besteiro, Isidro ^a   Rodríguez, Carlos José ^a   Pascual, Cruz ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Anchovy; Cathepsin C; Chymotrypsin; Enzymatic activity; Ripening

Indexed keywords

EID: 52849112282     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050573     Document Type: Article

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