Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk
Publication date:
2014
Publisher version:
Citación:
International Dairy Journal, 37(2), p. 111-116 (2014); doi:10.1016/j.idairyj.2014.02.001
Descripción física:
p. 111-116
ISSN:
Identificador local:
20141908
Patrocinado por:
The authors wish to thank the company CAPSA (Granda, Asturias,Spain) for the financial and technical support of this research.
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