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α-Lactalbumin

  • Brew K
Springer US, (2003), 387-419
DOI: 10.1007/978-1-4419-8602-3_8
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Abstract

α-Lactalbumin (α-La) is a unique protein component of milk whey in all mammalian subdivisions, the eutherians, marsupials and monotremes. Following its early isolation by Sørensen and Sørensen (1939), α-La was used extensively as a model in...

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APA

Brew, K. (2003). α-Lactalbumin. In Advanced Dairy Chemistry—1 Proteins (pp. 387–419). Springer US. https://doi.org/10.1007/978-1-4419-8602-3_8

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