Fatty Acid Salts and Analogs Reduce Thermal Stability and Improve Gel Formability of Myosin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb10486.x/fullpdf
Reference27 articles.
1. C.R. Bagshaw, 1982 . "Muscle Contraction ," p.34 . Chapman and Hall, London.
2. Mapping of hydrophobic sites on the surface of myosin and its fragments
3. N.A.M. Eskin, H.M. Henderson, and R.J. Townsend, 1971 . "Biochemistry of Foods ," p.202 . Academic Press, New York.
4. Thermal stability of fatty acid-serum albumin complexes studied by differential scanning calorimetry
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