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Treblin M, von Oesen T, Lüneburg J, Clawin-Rädecker I, Martin D, Schrader K, Zink R, Hoffmann W, Fritsche J, Rohn S. High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese. Foods. 2022; 11(4):534. https://doi.org/10.3390/foods11040534

Treblin, Mascha, Tobias von Oesen, Jana Lüneburg, Ingrid Clawin-Rädecker, Dierk Martin, Katrin Schrader, Ralf Zink, Wolfgang Hoffmann, Jan Fritsche, and Sascha Rohn. 2022. "High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese" Foods 11, no. 4: 534. https://doi.org/10.3390/foods11040534

Treblin, M., von Oesen, T., Lüneburg, J., Clawin-Rädecker, I., Martin, D., Schrader, K., Zink, R., Hoffmann, W., Fritsche, J., & Rohn, S. (2022). High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese. Foods, 11(4), 534. https://doi.org/10.3390/foods11040534