CLARIFICATION OF EGG YOLK SUSPENSION FOR THE PRODUCTION OF N-ACETYLNEURAMINIC ACID-Reference-Cited by-同舟云学术

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CLARIFICATION OF EGG YOLK SUSPENSION FOR THE PRODUCTION OF N-ACETYLNEURAMINIC ACID

Published:1999-11 Issue:5 Volume:22 Page:359-366
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

KOKETSU MAMORU

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1999.tb00491.x/fullpdf

Reference27 articles.

1. Structure of the oligosaccharide of hen phosvitin as determined by two-dimensional proton NMR of the intact glycoprotein

2. A novel isolation method for hen egg yolk antibody, "IgY".

Cited by 1 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

1. One-pot biosynthesis of N-acetylneuraminic acid from chitin via combination of chitin-degrading enzymes, N-acetylglucosamine-2-epimerase, and N-neuraminic acid aldolase;Frontiers in Microbiology;2023-03-21

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