Contribution of Structural Reversibility to the Heat Stability of the Tropomyosin Shrimp Allergen
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概要
- 論文の詳細を見る
- 2013-05-23
著者
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Usui Masakatsu
Department Of Biological Chemistry Yamaguchi University
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Azakami Hiroyuki
Department Of Biological Chemistry Faculty Of Agriculture Yamaguchi University
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Miyasaki Taiko
Department Of Food Science And Technology National Fisheries University
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Harada Akihito
Department Of Biological Chemistry Yamaguchi University
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Ishimaru Takayuki
Department Of Biological Chemistry Yamaguchi University
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HANAOKA Ken'ichi
Department of Food Science and Technology, National Fisheries University
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SAKUMICHI Emiri
Department of Food Science and Technology, National Fisheries University
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SARATANI Fumihiko
Department of Food Science and Technology, National Fisheries University
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SATO-MINAMI Chiho
Department of Food Science and Technology, National Fisheries University
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