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Volumn 63, Issue 4, 1998, Pages 584-587

Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin

Author keywords

Chicken breasts; Disulfide bonds; Gelation; Myosin; Sulfhydryl groups

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0032429619     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15790.x     Document Type: Article
Times cited : (72)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.