(Q41062894)

26 September 2017

Preparation and properties of carp muscle parvalbumin fragments A (residues 1 leads to 75) and B (residues 76 leads to 108) (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A999890

13 August 2022

author name string

C. J. Coffee

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A999890

13 August 2022

C. Solano

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A999890

13 August 2022

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=999890

13 August 2022

publication date

1 November 1976

1 reference

26 September 2017

26 November 1976

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=999890

Biochimica et Biophysica Acta

13 August 2022

published in

1 reference

26 September 2017

453

1 reference

26 September 2017

67-80

1 reference

26 September 2017

1

1 reference

10.1016/0005-2795(76)90251-8

26 September 2017

Identifiers

DOI

1 reference

26 September 2017

1 reference