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. 2019 May 15;8(5):165. doi: 10.3390/foods8050165

Figure 1.

Figure 1

The electropherograms of RO-cheese obtained by CE at 0, 1, 4, and 6 months of ripening. CN: casein; para-κ-CN: κ-CN f1−105; γ1-CN: β-CN f29−109; γ2-CN: β-CN f106−209; γ3-CN: β-CN f107−209; αs1-I-CN-8P: αs1-CN f24−199; αs1-I-CN-9P: αs1-CN f24−199 9P; A1, A2, and B: genetic variants of β-CN; 11P, 12P, 9P, 8P, and nP: phosphorylation states of caseins.