Studies on heat-induced gelation of cardiac myosin and actomyosin. Part I. Effects of temperature, actin-myosin ratio, pH, and salt and protein concentrations on heat-induced gelling of cardiac myosin and reconstituted actomyosin.
- 1 January 1986
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 50 (8), 2101-2110
- https://doi.org/10.1271/bbb1961.50.2101