Kollagenas (Swedish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kollagenas" in Swedish language version.

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”Evolutionary families of metallopeptidases”. Meth. Enzymol. 248: sid. 183–228. 1995. doi:10.1016/0076-6879(95)48015-3. PMID 7674922.
”Purification and characterization of Clostridium perfringens 120-kilodalton collagenase and nucleotide sequence of the corresponding gene”. J. Bacteriol. 176 (1): sid. 149–56. January 1994. doi:10.1128/jb.176.1.149-156.1994. PMID 8282691.
Zhao, Guo-Yan; Zhou, Ming-Yang; Zhao, Hui-Lin; Chen, Xiu-Lan; Xie, Bin-Bin; Zhang, Xi-Ying; He, Hai-Lun; Zhou, Bai-Cheng; et al. (2012-10-15). ”Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism”. Food Chemistry 134 (4): sid. 1738–1744. doi:10.1016/j.foodchem.2012.03.118. ISSN 0308-8146. PMID 23442615.

”Collagenase promotes the cellular responses to injury and wound healing in vivo”. J Burns Wounds 4: sid. e8. 2005. PMID 16921413.
”Evolutionary families of metallopeptidases”. Meth. Enzymol. 248: sid. 183–228. 1995. doi:10.1016/0076-6879(95)48015-3. PMID 7674922.
”Purification and characterization of Clostridium perfringens 120-kilodalton collagenase and nucleotide sequence of the corresponding gene”. J. Bacteriol. 176 (1): sid. 149–56. January 1994. doi:10.1128/jb.176.1.149-156.1994. PMID 8282691.
Zhao, Guo-Yan; Zhou, Ming-Yang; Zhao, Hui-Lin; Chen, Xiu-Lan; Xie, Bin-Bin; Zhang, Xi-Ying; He, Hai-Lun; Zhou, Bai-Cheng; et al. (2012-10-15). ”Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism”. Food Chemistry 134 (4): sid. 1738–1744. doi:10.1016/j.foodchem.2012.03.118. ISSN 0308-8146. PMID 23442615.

Zhao, Guo-Yan; Zhou, Ming-Yang; Zhao, Hui-Lin; Chen, Xiu-Lan; Xie, Bin-Bin; Zhang, Xi-Ying; He, Hai-Lun; Zhou, Bai-Cheng; et al. (2012-10-15). ”Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism”. Food Chemistry 134 (4): sid. 1738–1744. doi:10.1016/j.foodchem.2012.03.118. ISSN 0308-8146. PMID 23442615.