Characterization of protein components of natural and heat-treated milk fat globule membranes
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference25 articles.
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3. 13-kilodalton Protein purified from milk fat globule membranes is closely related to a mammary-derived growth inhibitor;Brandt;Biochemistry,1988
4. Characteristics of purified cows’ milk xanthine oxidase and its submolecular characteristics;Cheng;Journal of Dairy Science,1988
5. The formation of complexes between serum proteins and fat globules during heating of whole milk;Dalgleish;Milchwissenschaft,1991
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