Microfluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching
Author:
Affiliation:
1. Federal University of Juiz de Fora/Governador Valadares
2. , Brazil
3. Embrapa Dairy Cattle National Research Center
4. Juiz de Fora, Brazil
5. Institute of Food Science Research (CSIC-UAM)
6. 28049 Madrid, Spain
Abstract
Results of microfluidic chip technology using SEP buffer were comparable to those of SDS-PAGE and previously reported data.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2014/AY/C3AY41706A
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4. Improved method for the simultaneous determination of whey proteins, caseins and para-κ-casein in milk and dairy products by capillary electrophoresis
5. Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates
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