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Fatty Acid Salts and Analogs Reduce Thermal Stability and Improve Gel Formability of Myosin
B. EGELANDSDAL, K. FRETHEIM, O. HARBITZVolume:
50
Year:
1985
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1985.tb10486.x
File:
PDF, 497 KB
english, 1985