Role of Neck Region in the Thermal Aggregation of Myosin

• Tomoko Tazawa

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611 Japan, and Division of Chemistry, Graduate School of Science, Hokkaido University, Sapporo, Hokkaido 060-0810 Japan

• Sanae Kato

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611 Japan, and Division of Chemistry, Graduate School of Science, Hokkaido University, Sapporo, Hokkaido 060-0810 Japan

• Tsuyoshi Katoh

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611 Japan, and Division of Chemistry, Graduate School of Science, Hokkaido University, Sapporo, Hokkaido 060-0810 Japan

• Kunihiko Konno

  Laboratory of Marine Food Sciences, Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611 Japan, and Division of Chemistry, Graduate School of Science, Hokkaido University, Sapporo, Hokkaido 060-0810 Japan

収録刊行物

• Journal of Agricultural and Food Chemistry

  Journal of Agricultural and Food Chemistry 50 (1), 196-202, 2001-12-04

  American Chemical Society (ACS)

キーワード

• General Agricultural and Biological Sciences
• General Chemistry

詳細情報

• CRID: 1360292620120462080
• NII論文ID: 80012862751
• DOI: 10.1021/jf010727m
• ISSN: 15205118
• ISSN: 00218561
• Web Site: https://pubs.acs.org/doi/pdf/10.1021/jf010727m
• データソース種別:
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  • CiNii Articles