HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN

被引：114

作者：

YASUI, T ^{[1
]}

ISHIOROSHI, M ^{[1
]}

SAMEJIMA, K ^{[1
]}

机构：

[1] COLL DAIRYING, DEPT DAIRY SCI, EBETSU, HOKKAIDO, JAPAN

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1980年 / 4卷 / 02期

关键词：

D O I：

10.1111/j.1745-4514.1980.tb00646.x

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：61 / 78

页数：18

共 28 条

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[9] HEAT-INDUCED GELATION OF MYOSIN - FACTORS OF PH AND SALT CONCENTRATIONS [J].

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