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Bioscience, Biotechnology, and Biochemistry Volume 75, 2011 - Issue 2
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Original Articles

Antioxidative Ability of Chicken Myofibrillar Protein Developed by Glycosylation and Changes in the Solubility and Thermal Stability

Kimio NISHIMURADepartment of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts
,
Miki MURAKOSHIDepartment of Food Science and Nutrition, Faculty of Human Life and Science, Doshisha Women’s College of Liberal Arts
,
Shigeru KATAYAMADepartment of Bioscience and Biotechnology, Faculty of Agriculture, Shinshu University
&
Hiroki SAEKIGraduate School of Fisheries Science, Hokkaido University
Pages 247-254 | Received 30 Jul 2010, Accepted 25 Nov 2010, Published online: 22 May 2014

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