Effect of SH groups, ε-NH_2 groups, ATP, and myosin subfragments on heat-induced gelling of cardiac myosin and comparison with skeletal myosin and actomyosin gelling capacity

• SAMEJIMA K

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 52 63-70, 1988

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• CRID: 1573387450415607424
• NII論文ID: 10021722610
• データソース種別:
  • CiNii Articles