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Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies.

作者信息

Parkinson T L

出版信息

J Sci Food Agric. 1972 May;23(5):671-8. doi: 10.1002/jsfa.2740230516.

DOI:10.1002/jsfa.2740230516
PMID:4339344
Abstract
摘要

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Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies.蛋清和蛋黄蛋白质的分离及其在全蛋中相互作用的研究。IV. 电泳研究。
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