| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9743834 | Analytica Chimica Acta | 2005 | 6 Pages |
Abstract
A liquid chromatographic study with fluorescence detection showed that the two fluorescent amino acids tyrosine and tryptophan, which are present at soluble fraction of milk, are responsible for the intrinsic fluorescence of whey.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
José A. Murillo PulgarÃn, Aurelia Alañón Molina, M. Teresa Alañón Pardo,