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Laboratory of Food Science and Nutrition, Faculty of Agriculture, Tottori University | 論文
- The Effect of Halogenation of Phe-Phenyl Group of Two Consecutive Phe Residues Present in Neuropeptide Substance P on Its Specific Receptor Interaction
- Changes in the Shape and Surface Hydrophobicity of Ovalbumin during Its Transformation to s-Ovalbumin
- High-precision Binding Assay Procedure of Tachykinin Receptor NK-1 for Highly Potent Substance P Analogs