Characterization of the Heat Treatment Undergone by Milk...

Journal of Agricultural and Food Chemistry 1999 / 06 Vol. 47; Iss. 6

Characterization of the Heat Treatment Undergone by Milk Using Two Inhibition ELISAs for Quantification of Native and Heat Denatured α-Lactalbumin

Jeanson, Sophie, Dupont, Didier, Grattard, Nicolas, Rolet-Répécaud, Odile
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Volume:
47
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf9809232
Date:
June, 1999
File:
PDF, 73 KB
english, 1999
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