Microfiltration Affinity Purification of Lactoferrin and Immunoglobulin G from Cheese Whey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb05360.x/fullpdf
Reference61 articles.
1. Isolation of Bovine Immunoglobulins and Lactoferrin from Whey Proteins by Gel Filtration Techniques
2. Separation of Immunoglobulins and Lactoferrin from Cheese Whey by Chelating Chromatography
3. Modeling and analysis of elution stage of biospecific adsorption in finite bath
4. Isolation and characterisation of lactoferrin separated from human whey by adsorption chromatography using Cibacron Blue F3G-A linked affinity adsorbent
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