Simultaneous detection of α-Lactoalbumin, β-Lactoglobulin and Lactoferrin in milk by Visualized Microarray

BACKGROUND: α-Lactalbumin (a-LA), β-lactoglobulin (β-LG) and lactoferrin (LF) are of high nutritional value which have made ingredients of choice in the formulation of modern foods and beverages. There remains an urgent need to develop novel biosensing methods for quantification featuring reduced co...

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Detalles Bibliográficos
Autores principales: Li, Zhoumin, Wen, Fang, Li, Zhonghui, Zheng, Nan, Jiang, Jindou, Xu, Danke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5596914/
https://www.ncbi.nlm.nih.gov/pubmed/28899371
http://dx.doi.org/10.1186/s12896-017-0387-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5596914/
https://www.ncbi.nlm.nih.gov/pubmed/28899371
http://dx.doi.org/10.1186/s12896-017-0387-9

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