Effect of the Oxidation of SH Groups on the Stability of Carp Myosin during Ice Storage
スポンサーリンク
概要
著者
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Itoh Y
Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University
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Ito Yoshiaki
Department Of Aquaculture Faculty Of Agriculture Kochi Univerisity
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ITOH YOSHIAKI
Department of Internal medicine, Center of Diabetes, Endocrinology, and Metabolism, Sakura Hospital,
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Itoh Y
Kochi Univ. Kochi Jpn
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SOMPONGSE Warangkana
Department of Aquaculture, Faculty of Agriculture, Kochi University
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OBATAKE Atsushi
Department of Aquaculture, Faculty of Agriculture, Kochi University
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NAGAMACHI Satoshi
Department of Aquaculture, Faculty of Agriculture, Kochi University
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OBATAKE Atsushi
Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University
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Sompongse W
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Itoh Y
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture
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Obatake A
Kochi Univ. Kochi Jpn
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Itoh Yoshiaki
Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni
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Nagamachi Satoshi
Department Of Aquaculture Faculty Of Agriculture Kochi University
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Itoh Yoshiaki
Department Of Chemistry For Materials Faculty Of Engineering Mie University
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- Responsibility of Myosin Rod for the Dimer Formation of Myosin Heavy Chain through SS Bonding during Ice Storage of Carp Actomyosin
- Effect of the Oxidation of SH Groups on the Stability of Carp Myosin during Ice Storage
- Role of SH_a in the Polymerization of Myosin Heavy Chain during Ice Storage of Carp Actomyosin
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