Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes-Reference-Cited by-同舟云学术

Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes

Published:2014-02-05 Issue:7 Volume:62 Page:1692-1700
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Derde Melanie¹²,Guérin-Dubiard Catherine¹²,Lechevalier Valérie¹²,Cochet Marie-Françoise¹²,Jan Sophie¹²,Baron Florence¹²,Gautier Michel¹²,Vié Véronique³,Nau Françoise¹²

Affiliation:

1. Agrocampus Ouest, UMR1253 Science et technologie du lait et de l’œuf, F-35042 Rennes, France

2. INRA, UMR1253 Science et technologie du lait et de l’œuf, F-35042 Rennes, France

3. Institut de physique de Rennes, Université de Rennes 1, UMR6251, CNRS, F-35042 Rennes, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf405155p

Reference42 articles.

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2. Branen, A. L., Davidson, P. M., Salminen, S., Thorngate, J. H., Eds.Marcel Dekker Inc.:New York, 2002; pp111–119.

3. The expanding scope of antimicrobial peptide structures and their modes of action

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