HEAT-INDUCED TRANSITIONS IN THE PROTEIN-PROTEIN INTERACTION OF BOVINE NATURAL ACTOMYOSIN

被引：24
|
作者：
ZIEGLER, GR [1 ]
ACTON, JC [1 ]
机构：
[1] CLEMSON UNIV, DEPT FOOD SCI, CLEMSON, SC 29631 USA
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 1984年 / 8卷 / 01期
关键词：
D O I：
10.1111/j.1745-4514.1984.tb00311.x
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：25 / 38
页数：14
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