Purification of Parvalbumin from Carp: A Protocol that Avoids Heat-Treatment

S.J. Koppelman, R.A. Romijn, H.H.J. de Jongh, J.A. Nordlee, S.R. Piersma, M. Hessing, S.L. Taylor

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title = "Purification of Parvalbumin from Carp: A Protocol that Avoids Heat-Treatment",

author = "S.J. Koppelman and R.A. Romijn and {de Jongh}, H.H.J. and J.A. Nordlee and S.R. Piersma and M. Hessing and S.L. Taylor",

year = "2010",

doi = "10.1111/j.1750-3841.2010.01513.x",

language = "Undefined/Unknown",

volume = "75",

pages = "T49--T56",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "3",

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TY - JOUR

T1 - Purification of Parvalbumin from Carp: A Protocol that Avoids Heat-Treatment

AU - Koppelman, S.J.

AU - Romijn, R.A.

AU - de Jongh, H.H.J.

AU - Nordlee, J.A.

AU - Piersma, S.R.

AU - Hessing, M.

AU - Taylor, S.L.

PY - 2010

Y1 - 2010

U2 - 10.1111/j.1750-3841.2010.01513.x

DO - 10.1111/j.1750-3841.2010.01513.x

M3 - Article

C2 - 20492314

VL - 75

SP - T49-T56

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 3

ER -