Interactions between different genetic variants of b-lactoglobulin and k-casein A during heating of skim milk
Allmere, T.; Andren, A.; Bjorck, L.
Journal of Agricultural and Food Chemistry 45: 64-69
1997
ISSN/ISBN: 0021-8561 Accession: 017967999
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Related References
Allmere, T; Andrén, A; Björck, L 1997: Interactions between Different Genetic Variants of b-Lactoglobulin and -Casein A during Heating of Skim Milk Journal of Agricultural and Food Chemistry 45(5): 1564-1569Allmere, T.; Andren, A.; Bjorck, L. 1997: Interactions between different genetic variants of beta-lactoglobulin and kappa-casein A during heating of skim milk Journal of Agricultural and Food Chemistry 45(5): 1564-1569
Allmere, T; Andrén, A; Lundén, A; Björck, L 1998: Interactions in Heated Skim Milk between Genetic Variants of b-Lactoglobulin and -Casein Journal of Agricultural and Food Chemistry 46(8): 3004-3008
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