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Bioscience, Biotechnology, and Biochemistry Volume 76, 2012 - Issue 10
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Original Articles

Identification and Characterization of a Ferritin Gene and Its Product from the Multicellular Green Alga Ulva pertusa

Shin-Ichiro MORIMOTOLaboratory of Marine Biological Function, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
,
Taro MASUDALaboratory of Food Quality Design and Development, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University
,
Itaru SUGIHARALaboratory of Marine Biological Function, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
&
Haruhiko TOYOHARALaboratory of Marine Biological Function, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
Pages 1913-1919 | Received 21 May 2012, Accepted 05 Jul 2012, Published online: 22 May 2014

Citations (2)

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Read on this site (1)

Taro Masuda, Ami Yamamoto & Haruhiko Toyohara. (2015) The iron content and ferritin contribution in fresh, dried, and toasted nori, Pyropia yezoensis. Bioscience, Biotechnology, and Biochemistry 79:1, pages 74-81.
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Articles from other publishers (1)

Taro Masuda. (2015) Soybean Ferritin Forms an Iron-Containing Oligomer in Tofu Even after Heat Treatment. Journal of Agricultural and Food Chemistry 63:40, pages 8890-8895.
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