The molecular weight of bovine lactoferrin
Author:
Publisher
Elsevier BV
Subject
Biochemistry, Genetics and Molecular Biology (miscellaneous)
Reference14 articles.
1. The Isolation of a Red Protein from Milk2
2. The “albumin” fraction of bovine milk—IV. A physico-chemical study of Red Protein A
3. Structural Studies on Bovine Lactoferrin
4. Equilibrium Ultracentrifugation of Dilute Solutions*
5. The determination of molecular weights of biological macromolecules by ultracentrifuge methods
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1. Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential;Critical Reviews in Food Science and Nutrition;2023-05-09
2. Lactoferrin-binding proteins in Shigella flexneri;Infection and Immunity;1992-07
3. Intrinsic labeling of milk iron: effect of iron status on isotope transfer into goat milk;The Journal of Nutritional Biochemistry;1991-07
4. Bovine Lactoferrin Receptors in Staphylococcus aureus Isolated from Bovine Mastitis;Journal of Dairy Science;1991-04
5. Bovine lactoferrin binding to six species of coagulase-negative staphylococci isolated from bovine intramammary infections;Journal of Clinical Microbiology;1990-10
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