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Effect of storage and heat on antimicrobial proteins in human milk.

Human milk, after storage and pasteurisation at 73 degrees C for 30 minutes at a milk bank, was found to have little surviving IgA, IgG, lactoferrin, lysozyme, and C3 complement. Accurate pasteurisation at 62.5 degrees C produced a loss of 23.7% of the lysozyme, 56.8% of the lactoferrin 34% of the I...

Täydet tiedot

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Bibliografiset tiedot
Päätekijät: Evans, T J, Ryley, H C, Neale, L M, Dodge, J A, Lewarne, V M
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: 1978
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC1545135/
https://ncbi.nlm.nih.gov/pubmed/306224
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