Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide

Published 2009 View Full Article

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Title
Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide
Authors
Keywords
-
Journal
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
Volume 107, Issue 4, Pages 355-359
Publisher
Elsevier BV
Online
2009-03-31
DOI
10.1016/j.jbiosc.2008.11.019

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