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pro vyhledávání: '"Ana L M Nasser"'
Autor:
Juliana C Bassan, Antonio J Goulart, Ana L M Nasser, Thaís M S Bezerra, Saulo S Garrido, Cynthia B Rustiguel, Luis H S Guimarães, Rubens Monti
Publikováno v:
PLoS ONE, Vol 10, Iss 10, p e0139550 (2015)
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was anal
Externí odkaz:
https://doaj.org/article/ca15c91a43cf4a69a5e8c7952ab88253
