A novel two-dimentional gel electrophoresis for studing the cress-linking between beta-Lactoglobulin and milk proteins

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dc.citation.epage144en_US
dc.citation.issue1en_US
dc.citation.spage144en_US
dc.citation.volume88en_US
dc.citation.woscount1en_US
dc.contributor.authorChen, W. L.en_US
dc.contributor.authorHuang, M. T.en_US
dc.contributor.authorMao, S. J. T.en_US
dc.contributor.department交大名義發表zh_TW
dc.contributor.departmentNational Chiao Tung Universityen_US
dc.date.accessioned2019-04-02T05:58:50Z
dc.date.available2019-04-02T05:58:50Z
dc.date.issued2005-01-01en_US
dc.identifier.issn0022-0302en_US
dc.identifier.journalJOURNAL OF DAIRY SCIENCEen_US
dc.identifier.urihttps://ir.lib.nycu.edu.tw/handle/11536/148634
dc.identifier.wosnumberWOS:000202990200534en_US
dc.language.isoen_USen_US
dc.subjectbeta-lactoglobulinen_US
dc.subjecttwo-dimentional gel eelectrophoresisen_US
dc.subjectcross-linkingsen_US
dc.titleA novel two-dimentional gel electrophoresis for studing the cress-linking between beta-Lactoglobulin and milk proteinsen_US
dc.typeArticleen_US

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