Myosin filament depolymerizes in a low ionic strength solution containing L-histidine

T Hayakawa1, T Ito, J Wakamatsu

  • 1Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University, N-9, W-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan. t-haya@anim.agr.hokudai.ac.jp

Meat Science
|April 9, 2010
PubMed

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