HEAT-INDUCED TRANSITIONS IN THE PROTEIN-PROTEIN INTERACTION OF BOVINE NATURAL ACTOMYOSIN

被引：24

作者：

ZIEGLER, GR ^{[1
]}

ACTON, JC ^{[1
]}

机构：

[1] CLEMSON UNIV, DEPT FOOD SCI, CLEMSON, SC 29631 USA

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1984年 / 8卷 / 01期

关键词：

D O I：

10.1111/j.1745-4514.1984.tb00311.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：25 / 38

页数：14

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