Effect of different treatments on the stability of lysozyme, lactoferrin and β‐lactoglobulin in donkey's milk

E-ISSN： 1471-0307|71|1|36-45

ISSN： 1364-727x

Source： INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Vol.71, Iss.1, 2018-02, pp. : 36-45

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of parity, milking time and stage of lactation on milk yield of Jiangyue donkey (Equus asinus) in North West China

Journal of Dairy Research, Vol. 84, Iss. 1, 2017-03 ,pp. : 23-26

Cambridge University Press

Access to resources Recommend Favorite

Identification and characterization of the antigenic site (epitope) on bovine β‐lactoglobulin: common residues in linear and conformational epitopes

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 22-5142, Iss. 14, 2015-11 ,pp. : 2916-2923

John Wiley & Sons Inc

Access to resources Recommend Favorite

Identification and characterization of the antigenic site (epitope) on bovine β‐lactoglobulin: common residues in linear and conformational epitopes

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 14, 2015-11 ,pp. : 2916-2923

John Wiley & Sons Inc

Access to resources Recommend Favorite

Donkey Milk for Manufacture of Novel Functional Fermented Beverages

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 6, 2015-06 ,pp. : S1352-S1359

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Pre‐Milling Treatments on Storage Stability of Pearl Millet Flour

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 1215-1223

John Wiley & Sons Inc

Access to resources Recommend Favorite