Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference31 articles.
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3. A nuclear magnetic resonance study of the reversible denaturation of hydrated lysozyme;Corsaro;Physica A: Statistical Mechanics and its Applications,2011
4. Thermal inactivation of lactoperoxidase in goat, sheep and bovine milk – a comparative kinetic and thermodynamic study;Dumitraşcu;Journal of Food Engineering,2012
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