Complexes Formation Between Proteins and Polyelectrolytes and Their Application in the Downstream Processes of Enzyme Purification
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-01680-1_7
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4. Bouyer, E., et al.: Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic. J. Colloid Interface Sci. 354(2), 467–477 (2011)
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