Preparation of immunoglobulin from chicken egg yolk by anion-exchange chromatography

Chinese Journal of Chromatography (Se Pu)

Volumn 30, Issue 1, 2012, Pages 80-85

  Wang, Liying ^a   Ma, Meihu ^a   Cai, Zhaoxia ^a   Jin, Yongguo ^a   Huang, Xi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Immunoglobulin of chicken egg yolk (IgY); Improvement; Ion exchange chromatography (IEC); Purification; Water dilution

Indexed keywords

EID: 84861652782     PISSN: 10008713     EISSN: None     Source Type: Journal    
DOI: 10.3724/sp.j.1123.2011.09005     Document Type: Article

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