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hjic-856	doi.org	https://doi.org/10.1016/s1381-1177(02)00264-3
hjic-856	doi.org	https://doi.org/10.1002/14356007.e08_e02
hjic-856	doi.org	https://doi.org/10.1002/14356007.e08_e02
hjic-856	doi.org	https://doi.org/10.1074/jbc.274.49.34868
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hjic-856	doi.org	https://doi.org/10.1021/cr970022c
hjic-856	doi.org	https://doi.org/10.1002/anie.198003441
hjic-856	doi.org	https://doi.org/10.1016/0144-8617(90)90088-a
hjic-856	doi.org	https://doi.org/10.1016/s0032-9592(03)00258-9
hjic-856	doi.org	https://doi.org/10.1016/s0734-9750(02)00020-4
hjic-856	doi.org	https://doi.org/10.1016/s0734-9750(02)00020-4
hjic-856	doi.org	https://doi.org/10.1016/j.foodchem.2012.10.124
hjic-856	doi.org	https://doi.org/10.1134/s0003683806010030
hjic-856	doi.org	https://doi.org/10.1134/s0003683806010030
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hjic-856	doi.org	https://doi.org/10.1080/00021369.1989.10869443
hjic-856	doi.org	https://doi.org/10.5458/jag1972.34.45