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 |
---|---|
Studies on the Stability of Chicken IgY in Different Sugars, Complex Carbohydrates and Food Materials.pdf | 220.03 KB |