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Immunoglobulin G N-Glycan Analysis by Ultra-Performance Liquid Chromatography
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Structural differences between myofibrillar protein, paratropomyosin, and tropomyosin as revealed by high-performance

Yuriko Nishio1, Yuichi Ushimura1, Shuji Ueda1

  • 1Laboratory of Chemistry and Utilization of Animal Products, Graduate School of Agricultural Science, Kobe University, Kobe, Hyogo, Japan.

Animal Science Journal = Nihon Chikusan Gakkaiho
|May 29, 2018
PubMed

Keywords:
HPLCmeat tendernessmyofibrillar proteinparatropomyosin

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