Fractionation and Characterization of Hen's Egg Yolk Phosvitin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12910.x/fullpdf
Reference16 articles.
1. Estimation of the molecular weights of proteins by Sephadex gel-filtration
2. An electrophoretic and ultracentrifugal study on the proteins of the high density fraction of egg yolk
3. The isolation and composition of two phosphoproteins from hen's egg
4. Chromatographic Fractionation of Phosvitin
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