Subunit composition of eel (Anguilla japonica) type V collagen : evidence for existence of a novel fourth α4(V) chain
- Author
- SATO, K; SAKUMA, A; OHTSUKI, K; KAWABATA, M
Kyoto prefectural univ., dep. food sci. nutrition, Shimogamo, Kyoto 606, Japan - Source
Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 3, pp 675-678 ; ref : 25 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Anguille Chromatographie HPLC Collagène Fractionnement Poisson comestible Sousunité Texture Collagène type V
- Keyword (en)
- Eel HPLC chromatography Collagen Fractionation Edible fish Subunit Texture
- Keyword (es)
- Anguila Cromatografía HPLC Colágeno Fraccionamiento Pescado comestible Subunitad Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4128173
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf00039a014 
https://dx.doi.org/10.1021/jf00039a014
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