Preparation and Characterization of Liquors Prepared with Styela clava and Styela plicata
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200736038129724.pdf
Reference7 articles.
1. Immunolocalization of clavanins in Styela clava hemocytes
2. Clavaspirin, an antibacterial and haemolytic peptide fromStyela clava
3. Styelin D, an Extensively Modified Antimicrobial Peptide from Ascidian Hemocytes
4. Occurrence of Heparin in the Invertebrate Styela plicata (Tunicata) Is Restricted to Cell Layers Facing the Outside Environment
5. Highly Sulfated Dermatan Sulfates from Ascidians
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
1. Qualities of Konjac Containing Tunic Extract from Styela clava;Journal of the Korean Society of Food Science and Nutrition;2013-03-31
2. Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic;Journal of the Korean Society of Food Science and Nutrition;2012-11-30
3. Antioxidant and Antihypertensive Activities of Styela plicata according to Harvesting Time and Size;Journal of the Korean Society of Food Science and Nutrition;2011-03-31
4. Antioxidant and ACE Inhibitory Activities of Styela clava according to Harvesting Time;Journal of the Korean Society of Food Science and Nutrition;2010-03-31
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