The Fat-Globule Membrane of Milk: Alkaline Phosphatase and Xanthine Oxidase in Skimmilk and Cream
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference20 articles.
1. Cellular Constituents. The Chemistry of Xanthine Oxidase. Part I. The Preparation of a Crystalline Xanthine Oxidase from Cow's Milk;Avis;J. Chem. Soc.,1955
2. Xanthine Oxidase: Purification and Properties;Ball;J. Biol. Chem.,1939
3. The Fat-Globule Membrane of Nonhomogenized and Homogenized Milk. I. The Isolation and Amino Acid Composition of the Fat-Membrane Proteins;Brunner;Food Research,1853
4. The Fat-Globule Membrane of Nonhomogenized and Homogenized Milk. III. Differences in the Sedimentation Diagrams of the Fat-Membrane Proteins;Brunner;Food Research,1953
5. The Fat-Globule Membrane of Nonhomogenized and Homogenized Milk. II. Differences in the Electrophoretic Patterns of the Fat-Membrane Proteins;Brunner;Food Research,1953
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1. Xanthine Oxidase in Dairy Foods;Encyclopedia of Food Chemistry;2019
2. Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules;International Dairy Journal;2014-08
3. Indigenous Enzymes of Milk;Advanced Dairy Chemistry;2012-10-27
4. Indigenous enzymes in milk: Overview and historical aspects—Part 2;International Dairy Journal;2006-06
5. A Review and Proposed Nomenclature for Major Proteins of the Milk-Fat Globule Membrane,;Journal of Dairy Science;2000-02
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