RELATIONSHIP OF PH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES

被引：76
作者：
DUTSON, TR
机构：
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 1983年 / 7卷 / 04期
关键词：
D O I：
10.1111/j.1745-4514.1983.tb00800.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：223 / 245
页数：23
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