Separation of α-, β- and γ-Casein
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference13 articles.
1. The Physical Chemistry of the Proteins in Non-aqueous and Mixed Solvents. I. The State of Aggregation of Certain Proteins in Urea-water Solutions;Burk;J. Biol. Chem.,1930
2. Amino Acid Composition of α-Casein and β-Casein;Gordon;J. Am. Chem. Soc.,1949
3. Alanine, Glycine and Proline Contents of Casein and its Components;Gordon;J. Am. Chem. Soc.,1950
4. Uber die Fraktionierung des Caseins;Groh;Z. physiol. Chem.,1934
5. Separation of γ-Casein;Hipp;J. Am. Chem. Soc.,1950
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