Changes in peptic digestibility of bovine β-lactoglobulin as a result of food processing studied by capillary electrophoresis and immunochemical methods
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概要
- 論文の詳細を見る
- 2006-09-01
著者
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Maier Irene
Max F. Perutz Laboratories Department Of Biochemistry
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Lindner Wolfgang
Institute Of Analytical Chemistry And Food Chemistry University Of Vienna
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OKUN Vadim
Institute of Analytical Chemistry and Food Chemistry, University of Vienna
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PITTNER Fritz
Max F. Perutz Laboratories, Department of Biochemistry
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Okun Vadim
Institute Of Analytical Chemistry And Food Chemistry University Of Vienna
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Pittner Fritz
Max F. Perutz Laboratories Department Of Biochemistry
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