{"title":"牛奶粘蛋白的化学性质及其抑菌作用。","authors":"H. Schroten","doi":"10.1007/978-1-4615-0661-4_11","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":50856,"journal":{"name":"Advances in Nutritional Research","volume":"23 3","pages":"231-45"},"PeriodicalIF":0.0000,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/978-1-4615-0661-4_11","citationCount":"14","resultStr":"{\"title\":\"Chemistry of milk mucins and their anti-microbial action.\",\"authors\":\"H. Schroten\",\"doi\":\"10.1007/978-1-4615-0661-4_11\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":50856,\"journal\":{\"name\":\"Advances in Nutritional Research\",\"volume\":\"23 3\",\"pages\":\"231-45\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2001-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1007/978-1-4615-0661-4_11\",\"citationCount\":\"14\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advances in Nutritional Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/978-1-4615-0661-4_11\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in Nutritional Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-1-4615-0661-4_11","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}