Published in
Elsevier, Food Chemistry, (275), p. 193-196, 2019
DOI: 10.1016/j.foodchem.2018.09.110
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Evaluation of casein as a binding ligand protein for purification of alpha-lactalbumin from beta-lactoglobulin under high hydrostatic pressure
Journal article published in 2018 by
Alice Marciniak,
Shyam Suwal 
,
Guillaume Brisson,
Michel Britten,
Yves Pouliot ,
Alain Doyen
,
Guillaume Brisson,
Michel Britten,
Yves Pouliot ,
Alain Doyen
This paper was not found in any repository, but could be made available legally by the author.
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