HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN

被引：51
|
作者：
ACTON, JC [1 ]
HANNA, MA [1 ]
SATTERLEE, LD [1 ]
机构：
[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,FOOD PROTEIN RES GRP,LINCOLN,NE 68583
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 1981年 / 5卷 / 02期
关键词：
D O I：
10.1111/j.1745-4514.1981.tb00664.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：101 / 113
页数：13
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