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J-GLOBAL ID:201702214059062791
整理番号:17A1490992
異なる培養温度でのμ-カルパイン活性に及ぼすりん酸化の影響【Powered by NICT】
Effects of phosphorylation on μ-calpain activity at different incubation temperature
著者 (7件):
Du Manting
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China)
,
Li Xin
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China)
,
Li Zheng
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China)
,
Shen Qingwu
(College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China)
,
Wang Ying
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China)
,
Li Guixia
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China)
,
Zhang Dequan
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China)
資料名:
Food Research International
(Food Research International)
巻:
100
号:
P2
ページ:
318-324
発行年:
2017年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)