Study of the Formation of Caseinomacropeptides in Stored Ultra-High-Temperature-Treated Milk by Capillary Electrophoresis
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (12), 3845-3848
- https://doi.org/10.1021/jf960050g
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Determination of caseinomacropeptide with capillary zone electrophoresis and its application to the detection and estimation of rennet whey solids in milk and buttermilk powderElectrophoresis, 1995
- Changes in furosine and proteins of UHT-treated milks stored at high ambient temperaturesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1994
- Origine, nature et incidences technologiques de la protéolyse dans le laitLe Lait, 1986