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14篇 您的检索式：作者名="ERESHA M"

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		题名	作者	年代	出处	被引量
	1	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties显示文摘	NIRANJAN R ERESHA M WON KJ	2005	Food Research International2005，38，：	1
	2	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant praperties 显示文摘	NIRANJAN R ERESHA M WON KI	2005	Food Research International2005，38，：	1
	3	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties 显示文摘	NIRANJAN R ERESHA M WON K J	2005	Food Res Inter2005，38，2：	1
	4	Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects显示文摘	Eresha M Niranjan R Byun H G	2005	Life Sciences2005，77，：	1
	5	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties显示文摘	NIRANJAN R ERESHA M WON K J	2005	Food Research International2005，38，2：	1
	6	Purification of a radi-cal scavenging peptide from fermented mussel sauce and its an-tioxidant properties 显示文摘	Niranjan R Eresha M Won-Kyo J	2005	Food Res Int2005，38，2：	1
	7	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties显示文摘	NIRANJAN R ERESHA M WON K J	2005	Food Research International2005，38，：	1
	8	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties显示文摘	Niranian R Eresha M Won K J	2005	Food Research International2005，38，：	1
	9	A novel anticoagulant purified from fish protein hydrolysate inhibits factor XIIa and platelet aggregation 显示文摘	Niranjan R Jung W K Eresha M	2005	Life Science2005，，76：	1
	10	Antioxidant Properties of a radical-scavenging peptide from wnzymarically prepared fish skin gelatin hydrolysate显示文摘	Eresha M Niranjan R Se-Kwon K	2005	Journal of agricultural and Food chemistry2005，53，：	1
	11	Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects显示文摘	Eresha M Niranjan R Hee G B	2005	Life Sci2005，77，：	1
	12	Anti-oxidant properties ofa radical-scavenging peptide purified from enzymatically preparedfish skin gelatin hydrolysate显示文摘	ERESHA M NIRANJAN R SE K K	2005	Journal of Agricultural and FoodChemistry2005，53，3：	1
	13	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties显示文摘	NIRANJAN R ERESHA M WON K J	2005	Food Research International2005，38，：	1
	14	Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties显示文摘	NIRANJAN R ERESHA M WON K J	2005	Food Research International2005，38，2：	1

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