Effect of Temperature and pH on Dephosphorylation of Myofibrillar Protein in Vitro

被引：0
|
作者：
Ren, Chi [1 ]
Hou, Chengli [1 ]
Li, Xin [1 ]
Bai, Yuqiang [1 ]
Zhang, Dequan [1 ]
机构：
[1] Institute of Food Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing,100193, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 16期
关键词：
Catalyst activity - Phosphatases - Phosphorylation - Alkalinity - Electrophoresis - Sulfur compounds - Sodium dodecyl sulfate;
D O I：
10.7506/spkx1002-6630-20180926-279
中图分类号：
学科分类号：
摘要：
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页码：1 / 7
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