Changes of Hydrophobicity, Solubility, SH Group and Protein-Protein Interaction in Yellowtail Myosin and Whelk Paramyosin During Thermal Denaturation (가열 변성에 따른 방어 Myosin과 갈색띠 매물고둥 Paramyosin의 소수성, 용해도, SH기 및 단백질간 상호작용의 변화)
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- Korean Journal of Food Science and Technology
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- v.19 no.2
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- pp.89-96
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- 1987