Effect of different treatments on the stability of lysozyme, lactoferrin and β-lactoglobulin in donkey's milk

  • Sebnem Ozturkoglu-Budak
  • International Journal of Dairy Technology, December 2016, Wiley
  • DOI: 10.1111/1471-0307.12380

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http://dx.doi.org/10.1111/1471-0307.12380

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