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what is the best Food chemistry book that I can use for preparation of lectures for postgraduate students ?
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I have a problem with my SDS-PAGE sample , some of my samples are tailing but the others are not , can you help me to solve this problem ?
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In the attached SDS-PAGE photo I studied the change in SDS– PAGE patterns of the pH 4.6 whey samples separated from milk heated at different temperatures for 30 min. ( 2, unheated milk, 3,...
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Whats are the differences between RP and normal phase HPLC ? and what is the best choice for analysis amino acids in foods ?
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