Antimicrobial Peptides Released by Enzymatic Hydrolysis of Hen Egg White Lysozyme-Reference-Cited by-同舟云学术

Antimicrobial Peptides Released by Enzymatic Hydrolysis of Hen Egg White Lysozyme

Published:2004-02-14 Issue:5 Volume:52 Page:1088-1094
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mine Yoshinori¹,Ma Fupeng¹,Lauriau Sophie¹

Affiliation:

1. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0345752

Reference41 articles.

1. Recent advances in the understanding of egg white protein functionality

2. Egg-white lysozyme as a food preservative: an overview

3. Scott, D.; Hammer, F. E.; Szalkucki, T. J. Bioconversions: enzyme technology. InFood Biotechnology; Knorr, D., Ed.; Marcel Dekker: New York, 1987; pp 413−442.

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