Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk

dc.contributor.author	Riera Rodríguez, Francisco Amador
dc.contributor.author	Álvarez Valdés, Alejandro
dc.date.accessioned	2014-07-31T09:38:40Z
dc.date.available	2014-07-31T09:38:40Z
dc.date.issued	2014
dc.identifier.citation	International Dairy Journal, 37(2), p. 111-116 (2014); doi:10.1016/j.idairyj.2014.02.001
dc.identifier.issn	0958-6946
dc.identifier.uri	http://hdl.handle.net/10651/28085
dc.description.sponsorship	The authors wish to thank the company CAPSA (Granda, Asturias,Spain) for the financial and technical support of this research.
dc.format.extent	p. 111-116
dc.language.iso	eng
dc.relation.ispartof	International Dairy Journal
dc.rights	© 2014 Elsevier Ltd. All rights reserved.
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84899982625&partnerID=40&md5=fea936d59ad44c886ee4b622fdea4311
dc.title	Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk
dc.type	journal article
dc.identifier.local	20141908
dc.identifier.doi	10.1016/j.idairyj.2014.02.001
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.idairyj.2014.02.001

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