HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN

被引：51

作者：

ACTON, JC ^{[1
]}

HANNA, MA ^{[1
]}

SATTERLEE, LD ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD BIOCHEMISTRY | 1981年 / 5卷 / 02期

关键词：

D O I：

10.1111/j.1745-4514.1981.tb00664.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：101 / 113

页数：13

共 21 条

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

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