| 17497872 |
Lefevre F, Fauconneau B, Thompson JW, Gill TA: Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles. J Agric Food Chem. 2007 Jun 13;55(12):4761-70. Epub 2007 May 12.
Thermal denaturation and aggregation abilities of salmon myofibrils and myosin were studied measuring turbidity, intrinsic fluorescence, 8-anilino-1-naphthalene sulfonic acid binding, and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide cross-linking. |
33(0,1,1,3) |
Details |