Effect of Bubble Velocity and pH Step Changes on the Foam Fractionation of Sporamin
Author:
Affiliation:
1. Division of Gastroenterology and Department of Chemical Engineering, Vanderbilt University, Nashville, Tennessee 37235
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970929b
Reference18 articles.
1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
2. Charm, S. E. Foam Separation of Enzyme and Other Proteins.AdsorptiveBubble Separation Techniques; Lemlich, R., Ed.; Academic Press: New York, 1972; pp 157−174.
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