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Direct and fast capture lactoferrin from cheese whey on nanoparticles of Fe3O4 combined with concanavalin A

J L Zhang1, W Di1, P M Gong1

  • 1School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China.

Food Chemistry
|October 31, 2018
PubMed

Keywords:
Adsorption capacityLactoferrinMagnetic nanoparticlesRecovery rate

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