Online simultaneous determination of lactoferrin and immunoglobulin G in dairy products by two-dimensional liquid chromatography
ObjectiveA method of two-dimensional liquid chromatograohy was established to simultaneously determine the content of lactoferrin and immunoglobulin G in dairy products.MethodsThe pretreated samples were directly injected into the constructed system. Target protein and other effects were separated o...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-09-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240909?st=article_issue |
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