Influence of solvent composition on the molecular shape and the enzymic activity of myosin A
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Biochemistry,Biophysics
Reference31 articles.
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2. Interaction of Sucrose and Zinc for Cryoprotection of Surimi;Journal of Agricultural and Food Chemistry;1996-01-01
3. Regulatory sites of cationic nature on skeletal myosin;Comparative Biochemistry and Physiology Part B: Comparative Biochemistry;1987-01
4. Functionality of muscle proteins in gelation mechanisms of structured meat products;C R C Critical Reviews in Food Science and Nutrition;1985-01
5. Effect of Electrical Stimulation on Postmortem Property Change of Myofibrillar Proteins;Journal of Food Science;1983-01
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