Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin
Roua Lajnaf, Houda Gharsallah, Mourad Jridi, Hamadi Attia, Mohamed Ali Ayadi
Topics & Concepts
AntioxidantChemistryFerricAntibacterial activityFood scienceFerrousSurface tensionExtraction (chemistry)ChromatographyNuclear chemistryOrganic chemistryBacteriaBiologyGeneticsPhysicsQuantum mechanicsAnimal Diversity and Health StudiesProteins in Food SystemsAfrican Botany and Ecology Studies