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doi: 10.1142/s0192415x21500385, PMID: [DOI] [PubMed] [Google Scholar] 64.Putignani L, Del Chierico F, Petrucca A, Vernocchi P, Dallapiccola B
It seems that there are two origins of PGC, that is, in association with pinealocytes or with non-pinealocytes
Curdling of milk lactic acid formed during curdling of milk brings the pH of milk to 4.6(Iso electric pH of casein) where casein is precipitated
Schoeler M, Caesar R
