| File |
Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups
1.97 MB
エンバーゴ :
2023-06-21
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| Title |
Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups
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| Creator |
Akihiro, T., Yasui, R., Yasuhira, S. et al.
Yasui Ryo
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| Source Title |
scientific reports
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| Volume | 12 |
| Journal Identifire |
EISSN 2045-2322
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| Language |
eng
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| Resource Type | journal article |
| Publisher |
Springer Nature Limited
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| Date of Issued | 2022-09-09 |
| 権利関係（リンク） |  This work is licensed under a Creative Commons Attribution 4.0 International License. |
| Publish Type | Version of Record |
| Access Rights | open access |
| Relation |
[DOI] 10.1038/s41598-022-17911-8
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