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Volumn 958, Issue 1-2, 2002, Pages 157-166
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New chromatographic method for separation and determination of denatured αs1-, αs2-, β- and κ-caseins by hydrophobic interaction chromatography
a
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Author keywords
Caseins; Cheese; Food analysis; Hydrophobic interaction chromatography; Milk; Proteins
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Indexed keywords
CALIBRATION;
HYDROPHOBICITY;
PROTEINS;
SEPARATION;
UREA;
SOLUBILIZATION;
CHROMATOGRAPHY;
ALPHA CASEIN;
BETA CASEIN;
CASEIN;
GUANIDINE THIOCYANATE;
KAPPA CASEIN;
NITROGEN;
THIOCYANIC ACID DERIVATIVE;
UNCLASSIFIED DRUG;
UREA;
ACCURACY;
ARTICLE;
BIOASSAY;
CALCULATION;
CALIBRATION;
CHROMATOGRAPHY;
CONCENTRATION RESPONSE;
DENATURATION;
FOOD ANALYSIS;
HYDROPHOBICITY;
MILK;
PRIORITY JOURNAL;
PROTEIN ANALYSIS;
QUANTITATIVE ANALYSIS;
SAMPLING;
SIGNAL DETECTION;
SOLUBILIZATION;
STANDARD;
STATISTICAL ANALYSIS;
VALIDATION PROCESS;
GEL CHROMATOGRAPHY;
ISOLATION AND PURIFICATION;
METHODOLOGY;
REPRODUCIBILITY;
SENSITIVITY AND SPECIFICITY;
ULTRAVIOLET SPECTROPHOTOMETRY;
CASEINS;
CHROMATOGRAPHY, GEL;
REPRODUCIBILITY OF RESULTS;
SENSITIVITY AND SPECIFICITY;
SPECTROPHOTOMETRY, ULTRAVIOLET;
SUPPORT, NON-U.S. GOV'T;
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EID: 0037035826
PISSN: 00219673
EISSN: None
Source Type: Journal
DOI: 10.1016/S0021-9673(02)00325-4 Document Type: Article |
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Times cited : (19)
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References (12)
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