Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups

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File	Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups 1.97 MB
language	eng
Attribute	Article
Author	Akihiro, T., Yasui, R., Yasuhira, S. et al. Akihiro, Takashi Yasui, Ryo Faculty of Life and Environmental Sciences, Shimane University, 1060, Nishikawatsu, Matsue, Shimane, 690-8504, Japan MATSUMOTO, Kenichi Matsuo, Yasuhiro SHIMIZU, Hidehisa Matsuzaki, Takashi Matsumoto, Singo Yoshikiyo, Keisuke Ishida, Hideki
Journal Title	scientific reports
Volume	12
ISSN（Online）	2045-2322
Published Date	2022-09-09
DOI	10.1038/s41598-022-17911-8
Publisher	Springer Nature Limited
NII Type	Journal Article
Format	PDF
rights(link)	This work is licensed under a Creative Commons Attribution 4.0 International License.
Text Version	出版社版
OAI-PMH Set	Faculty of Life and Environmental Science