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Exposure of hydrophobic amino acid residues from actomyosin on freezing [of fish and warm blooded animal meat]: Reconfirmation by fluorometry

Eiki Niwa, Shin-ichiro Kohda, Satoshi Kanoh, Tomomi Nakayama

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Key concepts: Fish <Actinopterygii>, Biology, Fluorescence, Amino acid, Biochemistry, Chemistry, Fishery, Quantum mechanics

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Exposure of hydrophobic amino acid residues from actomyosin on freezing [of fish and warm blooded animal meat]: Reconfirmation by fluorometry — Research Paper | ScholarLens