Application of Isotachophoresis to Fish Species Indentification
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- Effects of Some Food Additives on the Gel-forming Ability and Color of Milkfish Meat Paste
- Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko
- Thermal stability of the synthetic peptides with the sequence of fish fast skeletal muscle tropomyosin
- Structural and thermodynamic characterization of tropomyosin from fast skeletal muscle of bluefin tuna
- cDNA cloning and thermodynamic properties of tropomyosin from walleye pollack Theragra chalcogramma fast skeletal muscle
- Effect of Amino Acid Replacements on the Structural Stability of Fish Myoglobin
- Characterization of fast skeletal myosin from white croaker in comparison with that from walleye pollack
- Effects of Washing Media and Storage Condition on the Color of Milkfish Meat Paste
- Effects of acid and alkaline pretreatment on the discoloration rates of dark muscle and myoglobin extract of skinned tilapia fillet during iced storage
- Thermostability of striated and smooth adductor muscle tropomyosins from Yesso scallop Mizuhopecten yessoensis
- Structural Stabilities of Recombinant Scombridae Fish Myoglobins
- Primary structure and thermostability of bigeye tuna myoglobin in relation to those of other scombridae fish
- Isolation and Characterization of Ribulose-1,5-Bisphosphate Carboxylase/Oxygenase form a green Alga Ulva lactuca
- Application of Isotachophoresis to Fish Species Indentification