Short communication: Determination of lactoferrin in Feta cheese whey with reversed-phase high-performance liquid chromatography-Reference-Cited by-同舟云学术

Short communication: Determination of lactoferrin in Feta cheese whey with reversed-phase high-performance liquid chromatography

Published:2014-08 Issue:8 Volume:97 Page:4832-4837
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Tsakali E.,Petrotos K.,Chatzilazarou A.,Stamatopoulos K.,D’Alessandro A.G.,Goulas P.,Massouras T.,Van Impe J.F.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference21 articles.

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3. Isolation of lactoferrin from milk of different species: Calorimetric and antimicrobial studies;Conesa;Comp. Biochem. Physiol. B,2008

4. Nutritional and functional characteristics of whey proteins in food products;de Wit;J. Dairy Sci.,1998

5. Evaluation of functional properties of whey protein concentrates and whey protein isolates. 2. Effects of processing history and composition;de Wit;Neth. Milk Dairy J.,1986

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