Changes in bovine milk fat globule membrane proteins caused by heat procedures using a label-free proteomic approach.
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DOI: 10.1016/j.foodres.2018.06.046
Abstract: The milk fat globule membrane (MFGM) plays an important role in stabilizing fat in the aqueous phase, and the components of this membrane are involved in multiple biological functions. Here, we investigated changes in the… read more here.
Keywords: milk; using label; mfgm fraction; globule membrane ... See more keywords