【序号】:1
【作者】:Akio Kato, Sachiko Ogato, Naotoshi Matsudomi, Kunihiko Kobayashi
【题名】:Comparative study of aggregated and disaggregated ovomucin during egg white thinning
【期刊】:
J. Agric. Food Chem.【年、卷、期、起止页码】:1981, 29 (4), pp 821–823
DOI: 10.1021/jf00106a035
【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf00106a035
【序号】:2
【作者】:AKIO KATO,KIMINORI OGINO,YUKIKO KURAMOTO,KUNIHIKO KOBAYASHI
【题名】:DEGRADATION OF THE O-GLYCOSIDICALLY LINKED CARBOHYDRATE UNITS OF OVOMUCIN DURING EGG WHITE THINNING
【期刊】:Journal of Food Science
【年、卷、期、起止页码】:
volume 44, Issue 5, pages 1341–1344, September 1979
【全文链接】:
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1979.tb06434.x/abstract