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International Dairy Journal

Volumn 10, Issue 7, 2000, Pages 435-442

A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products

(2) Pellegrino, Luisa a Tirelli, Antonio a

a UNIVERSITY OF MILAN (Italy)

Author keywords

Cheese; Fluorescence monitoring; HPLC; Lysozyme

Indexed keywords

CHEESE RIPENING; CHICKEN; CLOSTRIDIUM TYROBUTYRICUM; EGG WHITE; FLUORESCENCE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LYSOZYME; MICROCOCCUS LUTEUS; PH;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM TYROBUTYRICUM; GALLUS GALLUS; MICROCOCCUS LUTEUS;

EID: 0033744361 PISSN: 09586946 EISSN: None Source Type: Journal
DOI: 10.1016/S0958-6946(00)00065-0 Document Type: Article

Times cited : (84)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.