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The components of troponin from chicken fast skeletal muscle. A comparison of troponin T and troponin I from breast and leg muscle.
The three components of troponin were prepared from chicken breast and leg muscle. The troponin I and T components were separated by chromatography on DEAE-cellulose after citraconylation and without the use of urea-containing buffers. The troponin I and C components were similar to their counterpar...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1978
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1184213/ https://ncbi.nlm.nih.gov/pubmed/629749 |
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