Validation of a reversed‐phase high‐performance liquid chromatographic method for the quantification of primary proteolysis during cheese maturation
Author:
Affiliation:
1. Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61C966Ireland
2. Food Quality and Sensory Science Department Teagasc Food Research Centre MooreparkFermoy, Co. Cork P61C966 Ireland
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12765
Reference50 articles.
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5. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250
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