Influence of hen egg white lysozyme N‐acetylmuramide glycan hydrolase on the antimicrobial activity and textural characteristics of high‐moisture mozzarella cheese

Autor:	Sadia Rehman, Muhammad Nadeem, Nabila Gulzar, Aysha Sameen, Iqra Muqadas Saleem, Saima Rafiq
Rok vydání:	2021
Předmět:	Glycan Moisture biology Chemistry General Chemical Engineering General Chemistry Antimicrobial White (mutation) chemistry.chemical_compound Hydrolase biology.protein Food science Lysozyme Mozzarella cheese Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c4d5a0906281e4353d686bf1c6fc52ed https://doi.org/10.1111/jfpp.15573 Zobrazit plný text záznamu