Antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria

Article

Abstract: The antimicrobial activity of heat-denatured and hydrolyzed hen egg white lysozyme against oenologic

Palabras claves:

Autores:

Almudena García-Ruiz, Moreno-Arribas M.V., Recio I., Wilman Ismael Carrillo Terán

Fuentes:

scopus