Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme

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Title
Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 1201-1209
Publisher
Elsevier BV
Online
2017-08-19
DOI
10.1016/j.foodchem.2017.08.060

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