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

Research output: Contribution to journalArticleAcademicpeer-review

Original languageUndefined/Unknown
Pages (from-to)T49-T56
JournalJournal of Food Science
Volume75
Issue number3
DOIs
Publication statusPublished - 2010

Cite this

Koppelman, S. J., Romijn, R. A., de Jongh, H. H. J., Nordlee, J. A., Piersma, S. R., Hessing, M., & Taylor, S. L. (2010). Purification of Parvalbumin from Carp: A Protocol that Avoids Heat-Treatment. Journal of Food Science, 75(3), T49-T56. https://doi.org/10.1111/j.1750-3841.2010.01513.x