Effects of thermal treatment on the physicochemical properties and osteogenic activity of lactoferrin
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DOI: 10.1111/jfpp.14068
Abstract: Lactoferrin as a key basic protein in bovine milk has attracted extensive attentions due to its multifunctional activities. Thermal treatment has been widely used during processing of dairy products, which might damage the bioactivity of… read more here.
Keywords: activity lactoferrin; osteogenic activity; thermal treatment; lactoferrin ... See more keywords