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Influence of Salts on CMP NanostructuresInfluencia de las Sales en las Nanoestructuras de CMP
(Universidad Tecnológica Nacional, 2019)
Comportamiento de cuatro clones de cacao “Theobroma cacao L.” sobre diferentes patrones, en fase de vivero, Tingo María – Castillo Grande
(Universidad Nacional Agraria de la Selva, 2020)
Con la finalidad de estudiar el comportamiento de los patrones antes del
injerto y de las plantas injertadas en vivero, se instaló un ensayo en el fundo Alborada
ubicado en el sector Papayal, distrito de Rupa Rupa, ...
Pesquisa da adição de soro de queijo ao leite pasteurizado comercializado em Minas Gerais: determinação de CMP por cromatografia líquida de alta eficiência (CLA) e comparação dos métodos imunoquímicos (Stick cGMP e BRW Elisa)
(Universidade Federal de Minas GeraisUFMG, 2014-04-28)
Cheese whey is a nutritious by-product from dairy industries. However, due to low commercial value and difficulty of detection, it is frequently used to adulterate milk. In Brazil, the caseinomacropeptide (CMP) determination ...
Reglamento del Comité de distinciones Honoríficas
(Colegio Medico del Perú, 2008)
Reglamento de comité de distinciones Honoríficas
Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey
(Wiley, 2017-02)
Casein glycomacropeptide (CMP) is a 64‐ amino acid peptide found in cheese whey, which is released after κ‐casein specific cleavage by chymosin. CMP lacks aromatic amino acids, a characteristic that makes it usable as a ...
pH-induced cold gelation of caseinglycomacropeptide emulsions
(Elsevier, 2019-02)
Caseinglycomacropeptide (CMP) is a valuable peptide for its bioactive as well as for its technological properties. One of the more relevant properties of this peptide is its ability to self-assemble in solution by decreasing ...
Autoensamblaje del caseinomacropéptido (CMP) y su impacto en la gelificación y espumadoCasinmacropeptide (CMP) self-assembly and its impact on gelation and foam
(Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires, 2012)
Comportamiento de cuatro clones de cacao “Theobroma cacao L.” sobre diferentes patrones, en fase de vivero, Tingo María – Castillo Grande
(Universidad Nacional Agraria de la Selva, 2021)
Determinação de fraude de Leite com soro de leite pela análise de CMP e Pseudo-CMP por cromatografia líquida de alta eficiência em fase reversa com detecção por espectrometria de massaDetermining milk fraud with whey by analyses of CMP and Pseudo-CMP by High Performance Liquid Chromatography in reversed phase with detection by mass spectrometry
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)