Proteomic study on the stability of proteins in bovine, camel, and caprine milk sera after processing

Food Research International

Volumn 82, Issue , 2016, Pages 104-111

  Zhang, Lina ^a   Boeren, Sjef ^a   Smits, Marcel ^b   van Hooijdonk, Toon ^a   Vervoort, Jacques ^a   Hettinga, Kasper ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b GELDERSE VALLEI HOSPITAL   (Netherlands)

Author keywords

Bovine; Camel; Caprine; Milk serum protein stability; Processing; Proteomics

Indexed keywords

BODY FLUIDS; CELL ADHESION; DRUG PRODUCTS; DRYING; FREEZING; LIGHT POLARIZATION; LIQUID CHROMATOGRAPHY; MAMMALS; MASS SPECTROMETRY; MOLECULAR BIOLOGY; OILS AND FATS; PASTEURIZATION; PROCESSING; SPRAY DRYING;

BOVINE; CAMEL; CAPRINE; MILK SERUM PROTEINS; PROTEOMICS;

PROTEINS;

EID: 84956624791     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.023     Document Type: Article

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