Binding of Egg White Proteins to Viruses
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概要
- 論文の詳細を見る
The binding of some egg white proteins to bovine rotavirus, hen newcastle disease virus (NDV), and human influenza virus (IV) was investigated by using the hemagglutination inhibition (HI) test and supplemented by an enzyme-linked immunosorbent assay (ELISA). In comparison with other egg white proteins, ovomucin showed the highest affinity for the three viruses, while ovomucoid showed only slight affinity for NDV in the HI test and ELISA.
- 社団法人日本農芸化学会の論文
- 1996-09-23
著者
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SHIMOYAMADA Makoto
School of Food, Agricultural and Environmental Sciences, Miyagi University
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Watanabe K
Faculty Of Pharmaceutical Science School Of Medicine Fukuoka University
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WATANABE Kenji
The United Graduate School of Agricultural Science, Gifu University
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Watanabe Katsunori
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University
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Watanabe K
Department Of Agriculture Tokyo University Of Agriculture
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TSUGE Yoji
The United Graduate School of Agricultural Science, Gifu University
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SHIMOYAMADA Makoto
The United Graduate School of Agricultural Science, Gifu University
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Tsuge Yoji
The United Graduate School Of Agricultural Science Gifu University
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Watanabe K
Research Institute For Food Science Kyoto University:(present Address)department Of Agricultural Che
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Watanabe K
Department Of Applied Biological Sciences Faculty Of Agriculture Saga University
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Watanabe K
Marine Biotechnol. Inst. Iwate Jpn
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Shimoyamada M
Laboratory Of Food Processing School Of Food Agricultural And Environmental Sciences Miyagi Universi
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Shimoyamada Makoto
School Of Food Agricultural And Environmental Sciences Miyagi University
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Watanabe Kenji
The United Graduate School Of Agricultural Science Gifu University
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