Thermal Stability of the Iron–Lactoferrin Complex in...

Thermal Stability of the Iron–Lactoferrin Complex in Aqueous Solution is Improved by Soluble Soybean Polysaccharide

Hiroshi M. Ueno, Noriko Ueda, Momoko Morita, Yuji Kakehi, Toshiya Kobayashi
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
7
Language:
english
DOI:
10.1007/s11483-012-9256-1
Date:
September, 2012
File:
PDF, 225 KB
english, 2012
Conversion to is in progress
Conversion to is failed