Optimization of the Antibacterial Activity of Half-Fin Anchovy (Setipinna taty) HydrolysatesSong · Food and Bioprocess Technology2011PDF457 KB
Isolation and Identification of Antioxidative Peptides from Peptic Hydrolysates of Half-fin Anchovy (Setipinna Taty)Song · LWT2015PDF1.6 MB
4. Ne Tw Om Virtualization Fo R Mili Taty Application: Review and Initial Development of Conceptual DesignSantosoPDF497 KB
Genetic Diversity of Setipinna Taty (Engraulidae) Populations from the China Sea Based on Mitochondrial DNA Control Region SequencesLi · Ribeiro Preto foundation for Scientific Research (FUNPEC)2012PDF517 KB
Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)Song · Marine Drugs2011PDF278 KB
Characterization and Antibacterial Activity of the Nanocomposite of Half-fin Anchovy ( Setipinna Taty ) Hydrolysates/zinc Oxide NanoparticlesSong · Process Biochemistry2017PDF1.1 MB
Development of Polymorphic Microsatellite Markers and the Population Genetic Structure of the Half-fin Anchovy, Setipinna TatySun · Genetics and Molecular Research2014PDF466 KB
Complete Mitochondrial Genome ofSetipinna taty(Scaly Hair-fin Anchovy): Repetitive Sequences in the Control RegionZhang · Informa plc2013PDF108 KB
Isolation and Identification of an Antiproliferative Peptide Derived from Heated Products of Peptic Hydrolysates of Half-fin Anchovy (Setipinna Taty)Song · Journal of Functional Foods2014PDF1.5 MB
Feeding Habits and Food Composition of Half-fin anchovy,Setipinna taty(C Et V) in the Bohai SeaHong · Chinese Journal of Oceanology and Limnology1990PDF493 KB
Isolation and Characterization of an Antibacterial Peptide Fraction from the Pepsin Hydrolysate of Half-Fin Anchovy (Setipinna taty)Song · Molecular Diversity Preservation International2012PDF486 KB
Identification of Bioactive Peptides from Half-fin Anchovy (Setipinna Taty) Hydrolysates and Further Modification Using Maillard Reaction to Improve Antibacterial ActivitiesSong · Journal of Functional Foods2019PDF1.9 MB
