Quantitative separation of 4-hydroxyproline from skeletal muscle collagen by micellar electrokinetic capillary electrophoresis
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概要
- 論文の詳細を見る
- 1997-05-09
著者
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Evans Bradford
Department Of Food Science University Of Nebraska
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CHU Qingyi
Department of Food Science, University of Nebraska
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ZEECE Michael
Department of Food Science, University of Nebraska
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Chu Qingyi
Department Of Food Science University Of Nebraska
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Zeece Michael
Department Of Food Science University Of Nebraska
関連論文
- Quantitative separation of 4-hydroxyproline from skeletal muscle collagen by micellar electrokinetic capillary electrophoresis
- Analysis of resveratrol in wine by capillary electrophoresis