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Publikováno v:
Food Hydrocolloids. 47:69-78
In this communication we describe preparation and characterization of an enzyme-biopolymer conjugate composed of water-soluble part of gum tragacanth and chicken egg white lysozyme (LZM) under mild Maillard reaction conditions. SDS-PAGE together with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf28470f8fbb2151be6b7491c893dda5
https://doi.org/10.1016/j.foodhyd.2014.12.023
https://doi.org/10.1016/j.foodhyd.2014.12.023
