E: Food Engineering & Physical Properties
Preparation and Use of Poly(hydroxyethyl methacrylate) Cryogels Containing L-Histidine for β-Casein Adsorption
Version of Record online: 17 JAN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 2, pages E238–E243, February 2013
How to Cite
Yavuz, M. and Baysal, Z. (2013), Preparation and Use of Poly(hydroxyethyl methacrylate) Cryogels Containing L-Histidine for β-Casein Adsorption. Journal of Food Science, 78: E238–E243. doi: 10.1111/1750-3841.12018
- Issue online: 6 FEB 2013
- Version of Record online: 17 JAN 2013
- Manuscript Accepted: 31 OCT 2012
- Manuscript Received: 15 AUG 2012
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