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Polypeptide Composition of Hen’s Egg Yolk Very Low Density Lipoprotein

1976; Oxford University Press; Volume: 40; Issue: 8 Linguagem: Inglês

10.1080/00021369.1976.10862259

1881-1280

Kunio YAMAUCHI, Jun‐ichi Kurisaki, Kenji Sasago,

Animal Nutrition and Physiology

Journal Article Polypeptide Composition of Hen’s Egg Yolk Very Low Density Lipoprotein Get access Kunio Yamauchi, Kunio Yamauchi Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Jun-ichi Kurisaki, Jun-ichi Kurisaki Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo Search for other works by this author on: Oxford Academic Google Scholar Kenji Sasago Kenji Sasago Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo Present address: College of Jumonji Gakuen, Niiza, Saitama. Abbreviation used: VLDL, hen’s egg yolk very low density lipoprotein unless otherwise specified; SDS, sodium dodecylsulfate. Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 40, Issue 8, 1 August 1976, Pages 1581–1586, https://doi.org/10.1080/00021369.1976.10862259 Published: 01 August 1976 Article history Received: 23 February 1976 Published: 01 August 1976