Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting α-Lactalbumin and β-Lactoglobulin Proteins in the Final Whey Product
Mirabzadeh, Mehran, Khanavi, Mahnaz, Golestani, Abolfazl, Shams-ardekani, Mohammad Reza, Rahimi, Roja, Sahraei, Zahra, Moghaddam, Ghazaleh, Khoshayand, Mohammad Reza, Hajimahmoodi, MannanТом:
5
Мова:
english
Журнал:
Analytical Chemistry Letters
DOI:
10.1080/22297928.2015.1034773
Date:
January, 2015
Файл:
PDF, 131 KB
english, 2015
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