The effect of non-reducing sugars (sucrose, lactose and trehalose), complex carbohydrates (cyclodextrin and dextran), infant formula or egg yolk on the stability of purified chicken IgY was evalu...
| Attachment | Size |
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| Studies on the Stability of Chicken IgY in Different Sugars, Complex Carbohydrates and Food Materials.pdf | 220.03 KB |
