Isolation of β-lactoglobulin from buffalo milk and characterization of its structure changes as a function of pH and ionic strength
Crossref DOI link: https://doi.org/10.1007/s11694-017-9468-7
Published Online: 2017-02-21
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhao, Zhengtao
Li, Hong
Li, Quanyang
Funding for this research was provided by:
National Natural Science Foundation of China (CN) (31071516)
License valid from 2017-02-21