Stability of the enzyme activity of a lysozyme by conjugating with monomethoxypolyethylene glycol for application as a new type of food additive for preservation

Autor:	Nobuyuki Yamasaki, Yuichi Nodake, Masashi Fukasawa, Ryuzo Sakakibara
Rok vydání:	2010
Předmět:	chemistry.chemical_compound Chromatography food.ingredient food biology Chemistry Food additive biology.protein Organic chemistry Lysozyme Monomethoxypolyethylene glycol Enzyme assay
Zdroj:	Journal for the Integrated Study of Dietary Habits. 21:134-138
ISSN:	1881-2368 1346-9770
DOI:	10.2740/jisdh.21.134
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::073f270eec26ffb6a7505d3a25c27f36 https://doi.org/10.2740/jisdh.21.134 Zobrazit plný text záznamu