Protein Components of Low-Density Lipoproteins Purified from Hen Egg Yolk-Reference-Cited by-同舟云学术

Protein Components of Low-Density Lipoproteins Purified from Hen Egg Yolk

Published:2006-05-23 Issue:12 Volume:54 Page:4424-4429
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jolivet P.¹,Boulard C.¹,Beaumal V.¹,Chardot T.¹,Anton M.¹

Affiliation:

1. Institut National de la Recherche Agronomique, Institut National Agronomique Paris-Grignon, UMR 206, Laboratoire de Chimie Biologique, Centre de Biotechnologie Agro-Industrielle, 78850 Thiverval-Grignon, France, and Institut National de la Recherche Agronomique, UR1268, Laboratoire Biopolymères, Interactions, Assemblages, BP 71627, 44316 Nantes Cedex 3, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0531398

Reference26 articles.

1. PAPER ELEGTROPHORETIC CHARACTERIZATION OF PROTEINS AND LIPOPROTEINS OF HEN'S EGG YOLK

2. Lipoproteins from the blood and egg yolk of the hen. The transfer of very-low-density lipoprotein to egg yolk and possible changes to apoprotein B

3. Molecular Aspects of the Synthesis and Deposition of Hens’ Egg Yolk with Special Reference to Low Density Lipoprotein

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