Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure
Journal article published in 2020 by
Alice Marciniak,
Shyam Suwal 
,
Serine Touhami,
Julien Chamberland ,
Yves Pouliot ,
Alain Doyen
,
Serine Touhami,
Julien Chamberland ,
Yves Pouliot ,
Alain Doyen
This paper is made freely available by the publisher.
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