What is new in lysozyme research and its application in food industry? A review

出版年份 2018 全文链接

标题

作者

关键词

Lysozyme, Characterization, Modification, Maillard reaction, Food application

出版物

Volume 274, Issue -, Pages 698-709

出版商

Elsevier BV

发表日期

2018-09-06

DOI

10.1016/j.foodchem.2018.09.017

联系作者

Discuss science. Find collaborators. Network.

Join a conversation

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now