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Q30400362-4BE47B11-60D1-42F6-905F-CDE306AEB02A
Q30400362-4BE47B11-60D1-42F6-905F-CDE306AEB02A
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http://www.wikidata.org/entity/statement/Q30400362-4BE47B11-60D1-42F6-905F-CDE306AEB02A
The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).
P2860
Q30400362-4BE47B11-60D1-42F6-905F-CDE306AEB02A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30400362-4BE47B11-60D1-42F6-905F-CDE306AEB02A
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NormalRank
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wasDerivedFrom
20d5b4ae1d913a4c0e21331eb29a7c60a25fb79f
P2860
Simultaneous process to isolate actomyosin and actin from post-rigor porcine skeletal muscle