Quantification of MFGM proteins in buttermilk and butter serum by means of a stain free SDS-PAGE method
Author:
Funder
German Ministry of Economics and Technology
FEI
Publisher
Elsevier BV
Subject
Food Science
Reference52 articles.
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5. Isolates from industrial buttermilk: emulsifying properties of materials derived from the milk fat globule membrane;Corredig;J. Agric. Food Chem.,1997
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