Studies on heat-induced gelation of cardiac myosin and actomyosin. Part II. Effects of SH groups, .EPSILON.-NH2 groups, ATP, and myosin subfragments on heat-induced gelling of cardiac myosin and comparison with skeletal myosin and actomysin gelling capacity.
- 1 January 1988
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 52 (1), 63-70
- https://doi.org/10.1271/bbb1961.52.63