Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference29 articles.
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3. Study of calcium binding to phosphoserine residues of β-casein and its phosphopeptide (1-25) by 31P NMR;Baumy;Journal of Dairy Research,1989
4. Amino acid sequence of phosvitin derived from the nucleotide sequence of part of the chicken vitellogenin gene;Byrne;Biochemistry,1984
5. Egg yolk phosvitin preparation of metal free purified protein by FPLC using aqueous solvents;Castellani;Journal of Chromatography B,2003
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