Detection of proteolysis in high temperatures treated milk by Reverse phase high performance liquid chromatography (RP-HPLC)

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Lucy M. Chove*
Department of Food Science and Technology, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
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Alistair S. Grandison
Department of Food and Nutrition Sciences, University of Reading, P.O. Box 226, Reading RG6 6AP, UK.
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Michael J. Lewis
Department of Food and Nutrition Sciences, University of Reading, P.O. Box 226, Reading RG6 6AP, UK.
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Abdulsudi Issa- Zacharia
Department of Food Science and Technology, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Lucy M. Chove*
Department of Food Science and Technology, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.

Alistair S. Grandison
Department of Food and Nutrition Sciences, University of Reading, P.O. Box 226, Reading RG6 6AP, UK.

Michael J. Lewis
Department of Food and Nutrition Sciences, University of Reading, P.O. Box 226, Reading RG6 6AP, UK.

Abdulsudi Issa- Zacharia
Department of Food Science and Technology, Sokoine University of Agriculture, P.O. Box 3006, Morogoro, Tanzania.

This article is published under the terms of the Creative Commons Attribution License 4.0

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