Keyphrases
Chymosin
100%
Genetic Variation
100%
Post-translational Modification
100%
Bovine Casein
100%
N-acetylneuraminic Acid
80%
Galactose
80%
Milk
60%
N-acetylation
60%
Holstein-Friesian
60%
Reaction Rate
60%
Genotype
40%
Release Rate
40%
3-galactose
40%
Genetic Variants
40%
Protein Profile
40%
Jersey
40%
Low Reaction
20%
Milk Coagulation
20%
Liquid Chromatography Coupled with Mass Spectrometry
20%
O-linked Glycosylation
20%
Relative Content
20%
Heterogeneous Composition
20%
Between-person
20%
Cheese Production
20%
Casein
20%
Phosphorylation
20%
Glycans
20%
Whey
20%
C-terminal Peptide
20%
Phosphate Group
20%
Glycan Modification
20%
Hydrolysis
20%
Non-glycosylated
20%
Tetrasaccharide
20%
O-linked Glycans
20%
Trisaccharide
20%
Chromatographic Profile
20%
First-order Kinetics
20%
Cow Milk Samples
20%
Biochemistry, Genetics and Molecular Biology
Casein
100%
Isoform
100%
Genetic Divergence
100%
Genetic Variation
100%
Posttranslational Modification
100%
Galactose
85%
Chymosin
71%
N-Acetylneuraminic Acid
57%
Breed
57%
Polysaccharide
42%
Cow
28%
Mass Spectrometry
14%
Genotyping
14%
O-Linked Glycosylation
14%
Enzymatic Hydrolysis
14%
C-Terminus
14%
Tetrasaccharide
14%
Trisaccharide
14%