文献
J-GLOBAL ID:201802216471751600
整理番号:18A0345922
卵黄からの免疫グロブリンYの立体配座と安定性に及ぼすN-グリコシル化の影響【Powered by NICT】
The impact of N-glycosylation on conformation and stability of immunoglobulin Y from egg yolk
著者 (6件):
Sheng Long
(National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
He Zhenjiao
(National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Chen Jiahui
(National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Liu Yaofa
(National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Ma Meihu
(National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Cai Zhaoxia
(National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
96
ページ:
129-136
発行年:
2017年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)