Effect of Matuation on the Contents of Free and Bound Forms of Hydroxyproline in Ayu Muscle

Author information

Haruhiko Toyohara
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
Kosei Ito
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
Ken Touhata
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
Masato Kinoshita
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
Satoshi Kubota
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
Kenji Sato
Department of Food Science and Nutrition, Faculty of Living Science, Kyoto Prefectural University
Kozo Ohtsuki
Department of Food Science and Nutrition, Faculty of Living Science, Kyoto Prefectural University
Morihiko Sakaguchi
Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

Keywords: Ayu, collagen, fish, hydroxyproline, maturation, muscle, sex

JOURNAL FREE ACCESS

1997 Volume 63 Issue 5 Pages 843-844

Details