Optimization of purification process and thermal stability of lactoferrin from camel milk.

Liu Y, Liu Y, Zhang H, Huanbieke M, Ma L, Ran C, Cheng Y, Yang J, Yue H, Qu Y.

DOI: 10.1016/j.fochx.2026.104616
Published: 2026-10-16
Container: Food Chem X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104616,
  title = {Optimization of purification process and thermal stability of lactoferrin from camel milk.},
  author = {Liu Y and  Liu Y and  Zhang H and  Huanbieke M and  Ma L and  Ran C and  Cheng Y and  Yang J and  Yue H and  Qu Y.},
  year = {2026},
  journal = {Food Chem X},
  doi = {10.1016/j.fochx.2026.104616},
  url = {https://doi.org/10.1016/j.fochx.2026.104616}
}

RIS

TY  - JOUR
TI  - Optimization of purification process and thermal stability of lactoferrin from camel milk.
AU  - Liu Y
AU  -  Liu Y
AU  -  Zhang H
AU  -  Huanbieke M
AU  -  Ma L
AU  -  Ran C
AU  -  Cheng Y
AU  -  Yang J
AU  -  Yue H
AU  -  Qu Y.
PY  - 2026
JO  - Food Chem X
DO  - 10.1016/j.fochx.2026.104616
UR  - https://doi.org/10.1016/j.fochx.2026.104616
ER  -

APA

Y, L., Y, L., H, Z., M, H., L, M., C, R., Y, C., J, Y., H, Y., & Y., Q. (2026). Optimization of purification process and thermal stability of lactoferrin from camel milk.. Food Chem X. https://doi.org/10.1016/j.fochx.2026.104616

Source records

europe-pmc · retrieved 2026-11-10T12:05:10.070Z