Evaluation of casein as a binding ligand protein for...

Food Chemistry 2019 / 03 Vol. 275

Evaluation of casein as a binding ligand protein for purification of alpha-lactalbumin from beta-lactoglobulin under high hydrostatic pressure

Marciniak, Alice, Suwal, Shyam, Brisson, Guillaume, Britten, Michel, Pouliot, Yves, Doyen, Alain
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Volume:
275
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.09.110
Date:
March, 2019
File:
PDF, 525 KB
english, 2019
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