In:
Journal of Food Science, Wiley, Vol. 79, No. 6 ( 2014-06)
Abstract:
The subject described in this review article can lead to the development of methods to produce new broad‐spectrum natural antimicrobial agents, based on modification of chicken egg white lysozyme, which might potentially replace the currently used synthetic food preservatives.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.2014.79.issue-6
DOI:
10.1111/1750-3841.12460
Language:
English
Publisher:
Wiley
Publication Date:
2014
detail.hit.zdb_id:
2006705-7
