Antibacterial Activity of Hen Egg White Lysozyme Modified by Heat and Enzymatic Treatments against Oenological Lactic Acid Bacteria and Acetic Acid Bacteria

International Association for Food Protection, Journal of Food Protection, 10(77), p. 1732-1739, 2014

Journal article published in 2014 by W. Carrillo, A. García Ruiz, I. Recio, M. V. Moreno Arribas

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