ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] The protein was usually made from the white part of the adductor muscle of the oyster (Gryphaea angulala), but similar results were obtained with the equivalent muscle of Pinna nobilis. Fresh muscles were homogenized in 0-04M potassium chloride buffered at pH 7-0 with 0-0067M Sorensen phosphate ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/1801134b0
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