Comparison of different egg albumen fractions as sources of ovomucin

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 10, 2002, Pages 2840-2845

  Hiidenhovi, Jaakko ^a   Mäkinen, Jarkko ^a   Huopalahti, Rainer ^b   Ryhänen, Eeva Liisa ^a  

^a FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^b UNIVERSITY OF TURKU   (Finland)

Author keywords

Egg albumen; Fractionation; Functional foods; Ovomucin

Indexed keywords

CARBOHYDRATE; OVALBUMIN; OVOMUCOID;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FILTRATION; FRACTIONATION; GEL CHROMATOGRAPHY; PRECIPITATION; PROTEIN CONTENT; ISOLATION AND PURIFICATION;

CARBOHYDRATES; CHROMATOGRAPHY, GEL; OVALBUMIN; OVOMUCIN; PRECIPITATION;

EID: 0037041921     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011333y     Document Type: Article

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