Author:
Yuhara Hitomi,Ohtani Akira,Matano Mami,Kashiwagi Yutaka,Maehashi Kenji
Reference45 articles.
1. Purification and characterization of an N-terminal acidic amino acid-specific aminopeptidase from soybean cotyledons (Glycine max);Asano;Bioscience, Biotechnology, and Biochemistry,2010
2. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012
3. Sequence and structure comparison suggest that methionine aminopeptidase, prolidase, aminopeptidase P, and creatinase share a common fold;Bazan;Proceedings of the National Academy of Sciences of the United States of America,1994
4. Comparison of proteolytic enzyme levels in chicken, pig, lamb and rabbit muscle at point of slaughter: Role in meat tenderization post mortem;Blanchard;Journal of the Science of Food and Agriculture,1996
5. Chicken genome: Current status and future opportunities;Burt;Genome Research,2005
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献