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How to Cite | Author Information | Publication History
International Journal of Clinical Nutrition & Dietetics Volume 5 (2019), Article ID 5:IJCND-147, 7 pages
https://doi.org/10.15344/2456-8171/2019/147
Research Article
Specific Binding Properties of Mongolian Milk Whey Proteins to Hydrophobic Molecules as Lipocalin

Takanori Satoh1,2,*, Narumi Maegawa1, Natsumi Yoshioka1, Mayu Kanamoto1, Yui Hamaji1, Zesem Ichinkhorloo3, Ganbat Orgilbayar3, Logii Narantsetseg3, Janlav Munkhtsetseg3 and Makoto Ohashi1

1Faculty of Integrated Arts and Sciences, Tokushima University, Minami-josanjima cho 2-1, Tokushima city, Tokushima, Japan
2Faculty of Science and Engineering, Tokushima University, Minami-josanjima cho 2-1, Tokushima city, Tokushima, Japan
3Department of Biochemistry and Laboratory, School of Bio-Medicine, Health Sciences University of Mongolia, Ulaanbaatar 210648, Mongolia
Prof. Takanori Satoh, Faculty of Science and Engineering, Tokushima University, Minami-josanjima cho 2-1, Tokushima city, Tokushima, Japan; E-mail: tsatoh@tokushima-u.ac.jp
27 July 2019; 30 September 2019; 02 October 2019
Satoh T, Maegawa N, Yoshioka N, Kanamoto M, Hamaji Y, et al. (2019) Specific Binding Properties of Mongolian Milk Whey Proteins to Hydrophobic Molecules as Lipocalin. Int J Clin Nutr Diet 5: 147. doi: https://doi.org/10.15344/2456-8171/2019/147
© 2019 Satoh et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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