Interaction between Trypsin-Like Enzyme from Streptomyces erythraeus and Chicken Ovomucoid
Author:
Publisher
Oxford University Press (OUP)
Subject
Molecular Biology,Biochemistry,General Medicine
Link
http://academic.oup.com/jb/article-pdf/96/4/1041/2446698/96-4-1041.pdf
Cited by 10 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. Characteristics of protein and amino acid in various poultry egg white ovomucoid;Food Science and Technology;2023
2. Carbohydrates, Proteins, and Amino Acids;Handbook of Nutraceuticals and Natural Products;2022-05-13
3. Nutraceutical benefits of eggs;Achieving sustainable production of eggs Volume 1;2017-03-21
4. 2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries;Handbook of eggs in human function;2015-03-02
5. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review;Poultry Science;2013-12
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