Yong-xin Yang

State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences
Beijing China

Papers:
1280 Comparative analysis of immunoglobulin and lactoferrin in bovine milk from different species 1281 Effect of thermal conditions on the concentration of biological active whey protein in cow milk 1282 Effect of extraction methods on the 2-DE map of whey proteome in cow milk