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【序号】:1
【作者】:Oyaizu, M.
【题名】:Studies on products of the browning reaction. Antioxidative activities of browning reaction products prepared from glucosamine
【期刊】:Japanese Journal of Nutrition [Eiyogaku Zasshi]
【年、卷、期、起止页码】:1987,44 (6) 307-315
【全文链接】:http://www.fstadirect.com/GetRecord.aspx?AN=1987-12-A-0011
【序号】:2
【作者】:Nishimura, K.; Kawamura, Y.; Matoba, T.; Yonezawa, D.
【题名】:Classification of proteases in antarctic krill [Euphausia superba]
【期刊】:Agricultural and Biological Chemistry
【年、卷、期、起止页码】:1983,v. 47(11) p. 2577-2583
【全文链接】:http://agris.fao.org/agris-search/search/display.do?f=1985/JP/JP85017.xml;JP8503841

【序号】:3
【作者】: David D. Kitts, Katie Weiler
【题名】:Bioactive Proteins and Peptides from Food Sources. Applications of Bioprocesses used in Isolation and Recovery
【期刊】:Current Pharmaceutical Design
【年、卷、期、起止页码】:Volume 9 Issue  pp.1309-1323 (15)
【全文链接】:http://www.benthamdirect.org/pages/content.php?CPD/2003/00000009/00000016/0008B

【序号】:4
【作者】:B. Karlstama; J. Vincenta; B. Johanssona; C. Bryna
【题名】:A Simple Purification Method of Squeezed Krill for Obtaining High Levels of Hydrolytic Enzymes  
【期刊】:Preparative Biochemistry and Biotechnology,
【年、卷、期、起止页码】:Volume 21, Issue 4December 1991 , pages 237 - 256
【全文链接】:http://www.informaworld.com/smpp/content~db=all~content=a757094072


【序号】:5
【作者】: HIDEAKI YAMANAKA
【题名】:Changes in Polyamines and Amino Acids in Scallop Adductor Muscle during Storage
【期刊】:Journal of Food Science
【年、卷、期、起止页码】:Volume 54, Issue 5, pages 1133–1135, September 1989
【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1989.tb05939.x/abstract
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