Sialyloligosaccharides from egg yolk as an inhibitor of rotaviral infection

Mamoru Koketsu, Teruhiko Nitoda, Lekh Raj Juneja, Mujo Kim, Naoki Kashimura, Takehiko Yamamoto

Research output: Contribution to journalArticle

38 Citations (Scopus)
Original languageEnglish
Pages (from-to)858-861
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume43
Issue number4
Publication statusPublished - 1995
Externally publishedYes

Keywords

  • Delipidated egg yolk
  • Rotavirus
  • Sialic acid
  • Sialyloligosaccharide

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Koketsu, M., Nitoda, T., Juneja, L. R., Kim, M., Kashimura, N., & Yamamoto, T. (1995). Sialyloligosaccharides from egg yolk as an inhibitor of rotaviral infection. Journal of Agricultural and Food Chemistry, 43(4), 858-861.

Sialyloligosaccharides from egg yolk as an inhibitor of rotaviral infection. / Koketsu, Mamoru; Nitoda, Teruhiko; Juneja, Lekh Raj; Kim, Mujo; Kashimura, Naoki; Yamamoto, Takehiko.

In: Journal of Agricultural and Food Chemistry, Vol. 43, No. 4, 1995, p. 858-861.

Research output: Contribution to journalArticle

Koketsu, M, Nitoda, T, Juneja, LR, Kim, M, Kashimura, N & Yamamoto, T 1995, 'Sialyloligosaccharides from egg yolk as an inhibitor of rotaviral infection', Journal of Agricultural and Food Chemistry, vol. 43, no. 4, pp. 858-861.
Koketsu, Mamoru ; Nitoda, Teruhiko ; Juneja, Lekh Raj ; Kim, Mujo ; Kashimura, Naoki ; Yamamoto, Takehiko. / Sialyloligosaccharides from egg yolk as an inhibitor of rotaviral infection. In: Journal of Agricultural and Food Chemistry. 1995 ; Vol. 43, No. 4. pp. 858-861.
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