Sui, Qian <br/><br/>
Effect of the ionic strength of pulsed electric field treatment medium on the physicochemical and structural characteristics of lactoferrin.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Nov 2010 
 - 11725-31 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf102171u  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemical Phenomena<br/>Food Technology<br/>Hydrolysis<br/>Lactoferrin--chemistry<br/>Molecular Structure<br/>Osmolar Concentration