Thermal inactivation of lysozyme as influenced by pH, sucrose and sodium chloride and inactivation and preservative effect in beer

Food Research International

Volumn 29, Issue 7, 1996, Pages 635-645

  Makki, F ^a   Durance, T D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

beer; kinetics; Lysozyme; pH; preservative effect; thermal inactivation

Indexed keywords

EID: 0030265222     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(96)00074-9     Document Type: Article

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