脯氨酸 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "脯氨酸" in Chinese language version.

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H.-D. Belitz; W. Grosch; P. Schieberle. Food Chemistry. : 15 [2014-06-23]. ISBN 978-3-540-69933-0. （原始内容存档于2016-05-15）.
R.H.A. Plimmer, R.H.A. Plimmer & F.G. Hopkins , 编, The chemical composition of the proteins, Monographs on biochemistry, Part I. Analysis 2nd, London: Longmans, Green and Co.: 130, 1912 [1908] [September 20, 2010]

K.J. Siebert, "Haze and Foam",存档副本. [2010-07-13]. （原始内容存档于2010-07-11）. Accessed July 12, 2010.

Pavlov, Michael Y; Watts, Richard E; Tan, Zhongping; Cornish, Virginia W; Ehrenberg, Måns; Forster, Anthony C, Slow peptide bond formation by proline and other N-alkylamino acids in translation, PNAS, 2010, 106 (1): 50–54, PMC 2629218 , PMID 19104062, doi:10.1073/pnas.0809211106 .

存档副本. [2014-06-23]. （原始内容存档于2014-01-16）.
H.-D. Belitz; W. Grosch; P. Schieberle. Food Chemistry. : 15 [2014-06-23]. ISBN 978-3-540-69933-0. （原始内容存档于2016-05-15）.
Buskirk, Allen R.; Green, Rachel. Getting Past Polyproline Pauses. Science. 2013, 339 (6115): 38–39 [2014-06-23]. doi:10.1126/science.1233338. （原始内容存档于2012-01-18）.
Szpak, Paul. Fish bone chemistry and ultrastructure: implications for taphonomy and stable isotope analysis. Journal of Archaeological Science. 2011, 38 (12): 3358–3372 [2014-06-23]. doi:10.1016/j.jas.2011.07.022. （原始内容存档于2012-01-18）.
K.J. Siebert, "Haze and Foam",存档副本. [2010-07-13]. （原始内容存档于2010-07-11）. Accessed July 12, 2010.