Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09651.x/fullpdf
Reference28 articles.
1. A Amati, G Arfelli, C Riponi, and D. Bizzarri, 2000 . Controle de la fermentation malolactique des vines: emploi du lysosyme. XXV Congres Mondial de la vigne et d'uva Paris; 19-23 giugno 2000 . Vol 2 . Oenologie. p95 -100 .
2. Immobilization of Lysozyme on Food Contact Polymers as Potential Antimicrobial Films
3. Zero-order release of lysozyme from poly(ethylene glycol)/poly(butylene terephthalate) matrices
4. ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVE
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