Selective heparin column for a novel food ingredient
Commission Implementing Decision of 22 November 2012 authorised the use of bovine lactoferrin as a novel food ingredient. This substance is an iron-binding glycoprotein of approximately 77 kDa found in milk that may provide many health benefits, including improved immunity, better gut health, and protection against infection. The authorisation of bovine lactoferrin specifies permitted use as […]