Isolation and Characterization of a Small Proteoglycan Associated with Porcine Intramuscular Connective Tissue
Author:
Affiliation:
1. Department of Food Science, Faculty of Applied Biological Science, Hiroshima University, Higashi-Hiroshima 739, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970120z
Reference51 articles.
1. The basis of meat texture
2. A modified uronic acid carbazole reaction
3. Identification and synthesis of a recognition signal for the attachment of glycosaminoglycans to proteins.
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