スポンサーリンク
Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University | 論文
- Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration
- Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation rates
- Denaturation mode of carp myofibrils when affected by temperature and salt concentration