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Determination of yolk:white ratio of egg using SDS-PAGE
The aim of present study was to determine liquid egg adulteration based on yolk:white ratio of egg using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and by measuring Brix. To construct a calibration model, liquid egg samples were prepared by mixing egg yolk and white (yolk:white) at d...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6992818/ https://ncbi.nlm.nih.gov/pubmed/32064126 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00650-4 |
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