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September 1, 1993Journal of Food Science

Formation of ε‐(γ‐Glutamyl) Lysine Cross‐Link in Cured Horse Mackerel Meat Induced by Drying

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Authors

YKYoshiyuki KumazawaSuzuki (Japan)KSKatsuya SeguroAjinomoto (Japan)MTMasanori TakamuraMeijo University

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Cite This Study

Kumazawa et al. (1993) studied this question.

synapsesocial.com/papers/6a911d11efab70d99b73e63fhttps://doi.org/10.1111/j.1365-2621.1993.tb06112.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B.1990 · 177 citations
  2. 2Cross-linking reaction of myosin in the fish paste during setting (Suwari).1985 · 91 citations
  3. 3Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms.1989 · 147 citations