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
收藏
页码：61 / 78
页数：18
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