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Autor:
Nataša Poklar Ulrih, Petra Mohar Lorbeg, Marko Kete, Jernej Oberčkal, Diana Paveljšek, Borut Kolenc, Bojana Bogovič Matijašić, Špela Gruden, Maja Zupancic Justin, Nina Skale
Publikováno v:
Processes
Volume 8
Issue 7
Processes, vol. 8, no. 7, 804, 2020.
Processes, Vol 8, Iss 804, p 804 (2020)
Volume 8
Issue 7
Processes, vol. 8, no. 7, 804, 2020.
Processes, Vol 8, Iss 804, p 804 (2020)
The aim of this study was to characterize the properties of lactoferrin (LF) obtained in a process developed for its isolation from acid whey derived from the production of fresh curd cheese, using a unique technology of ion-exchange chromatography o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f1104747fdbf1ba55cbb669ab2b0c97
