OOI ATSUSHI | Faculty of Bioresources, Mie University

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概要

• OOI Atsushiの詳細を見る
• 同名の論文著者
• Faculty of Bioresources, Mie Universityの論文著者

関連著者

• OOI ATSUSHI

  Faculty of Bioresources, Mie University

• Ooi Atsushi

  Faculty Of Bioresources Mie University

• NAKAYAMA Teruo

  Faculty of Bioresources, Mie University

• Nakayama Teruo

  Faculty Of Bioresources Mie University

• Ooi A

  Mie Univ. Mie Jpn

• Okagaki Tsuyoshi

  Faculty Of Bioresources Mie University

• GOTO Eiichiro

  Faculty of Bioresources, Mie University

• Goto Eiichiro

  Faculty Of Bioresources Mie University

• Okagaki Tsuyoshi

  Department Of Bioresources Mie University

• YANO FUMIAKI

  Faculty of Bioresources, Mie University

• Ooi Atsushi

  Department Of Bioresources Mie University

• Yano Fumiaki

  Faculty Of Bioresources Mie University

• YANG LIN

  Faculty of Bioresources, Mie University

• Liu Da-jia

  Faculty Of Bioresources Mie University

• SOEMATSU HISAAKI

  Faculty of Bioresources, Mie University

• TOYODA Takuya

  Faculty of Bioresources, Mie University

• OOGUCHI Naoko

  Faculty of Bioresources, Mie University

• Toyoda Takuya

  Faculty Of Bioresources Mie University

• Ooguchi Naoko

  Faculty Of Bioresources Mie University

• Soematsu Hisaaki

  Faculty Of Bioresources Mie University

• Yang Lin

  Faculty Of Bioresources Mie University

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著作論文

• Thermal stability of carp G-actin monitored by loss of polymerization activity using an extrinsic fluorescent probe
• Mechanochemical properties of ordinary and dark muscle myosins from seawater fish
• Tension Development of Carp Muscle Immersed in Pure Water and CaC1_2 Solution
• Insight into nucleotide and Ca^ binding to carp α-actin
• Microstructure and Physical Properties of Red Sea-Bream Muscles Stored as a Fillet and as a Round
• Observation of Characteristic Muscle Structure Related to Delay in Red Sea-Bream Rigor Mortis by Spinal Cord Destruction
• Delay in Rigor Mortis of Red Sea-bream by Spinal Cord Destruction
• Change in Rigor Mortis of Red Sea-Bream Dependent on Season and Killing Method
• Thermal stability of carp actin in its polymerized form

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