Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin-Biotinylated IgY Chromatography
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15757.x/fullpdf
Reference47 articles.
1. Immunoaffinity purification of recombinant hepatitis B surface antigen from yeast using a monoclonal antibody
2. Isolation of Bovine Immunoglobulin G Subclasses from Milk, Colostrum, and Whey Using Immobilized Egg Yolk Antibodies
3. Immunoglobulins from Egg Yolk: Isolation and Purification
4. Separation of Immunoglobulins and Lactoferrin from Cheese Whey by Chelating Chromatography
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