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標題: (J. Agri. Food Chem., 54(9):3277-3282)Synthetic Porcine Lactoferricin with a 20-Residue Peptide Exhibits Antimicrobial Activity against Escherichia coli, Staphylococcus aureus, and Candida albicans
作者: H. L. Chen
C. C. Yen
C. Y. Lu
C. H. Yu
C. M. Chen
關鍵字: Porcine lactoferricin;antimicrobial activity;synthetic peptide;minimal inhibitory concentration (MIC);minimal bactericidal concentration (MBC)
出版社: USA: American Chemical Society
Project: J. Agri., Food Chem. , Volume 54, Issue 9, Page(s) 3277-3282.
Appears in Collections:生命科學系所

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