Antibacterial Activity of Hen Egg White Lysozyme Modified by Heat and Enzymatic Treatments against Oenological Lactic Acid Bacteria and Acetic Acid Bacteria

Author: Carrillo W.   García-Ruiz A.   Recio I.   Moreno-Arribas M.V.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.77, Iss.10, 2014-10, pp. : 1732-1739

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