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酸菜中二氧化硫残留量的调查 被引量:5

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出处 《职业与健康》 CAS 2005年第3期367-368,共2页 Occupation and Health
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  • 1周德庆,张双灵,辛胜昌.亚硫酸盐在食品加工中的作用及其应用[J].食品科学,2004,25(12):198-201. 被引量:96
  • 2陈清西,宋康康.酪氨酸酶的研究进展[J].厦门大学学报(自然科学版),2006,45(5):731-737. 被引量:110
  • 3孙丽枫,王艳.2004~2006年兰州市干果和蜜饯中二氧化硫残留量分析[J].中国卫生检验杂志,2007,17(6):1075-1076. 被引量:7
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  • 7Lin Gou, Zhi-Rong Lu, Daeui Park, et al. The effect of histidine residue modification on tyrosinase activity and conformation:inhibition kinetics and computational prediction[J]. J Biomol Struct Dyn,2008,26(3):395-402.
  • 8Hong-Yan Han, Jae-Rin Lee, Wei-An Xu, et al. Effect of Cl- on tyrosinase: complex inhibition kinetics and biochemical implication[J]. J Biomol Struct Dyn,2007,25(2): 165-172.
  • 9Fenoll L G, Penalver M J, Rodrlguez-Lopez J N, et al. Tyrosinase kinetics: discrimination between two models to explain the oxidation mechanism of monophenol and diphenol substrates[J]. Int J Biochem Cell Biol,2004,36 (2):235-246.
  • 10Yong-Doo Park, So-yeon Kim, et al. A new type of uncompetitive inhibition of tyrosinase induced by C1 binding[J]. Biochimie,2005,87(11):931-937.

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