Eukaryotic recombinant cathepsin B from Jian carp and its relationship with reactive oxygen species level, apoptosis, and its impacts on quality formation in refrigerated fish fillets

QIAN Dengfan, LIANG Zhangjie, CHENG Zheng, LI Longfei, TANG Jie, JIANG Yuwei, GUO Qiyu, WANG Ziying, LYU Mingzhe, LI Ran, LI Shuhong

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 152-158.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (6) : 152-158. DOI: 10.13995/j.cnki.11-1802/ts.038944

Eukaryotic recombinant cathepsin B from Jian carp and its relationship with reactive oxygen species level, apoptosis, and its impacts on quality formation in refrigerated fish fillets

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(6): 152-158 https://doi.org/10.13995/j.cnki.11-1802/ts.038944

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