Evaluation of lysozyme stability in young red wine and model systems by a validated HPLC method

Food Chemistry

Volumn 105, Issue 4, 2007, Pages 1564-1570

  Tirelli, Antonio ^a   De Noni, Ivano ^a  

^a Department of Food Science Technology and Microbiology ^*  (Italy)

Author keywords

HPLC; Lysozyme; Polyphenols; Sulphonation; Sulphur dioxide

Indexed keywords

FLAVONOID; LYSOZYME; POLYPHENOL; SULFUR DIOXIDE;

ARTICLE; DISULFIDE BOND; ENZYME STABILITY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR INTERACTION; MOLECULAR WEIGHT; PH MEASUREMENT; PROTEIN BINDING; RED WINE; SOLUBILITY; SULFONATION;

EID: 34447646549     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.017     Document Type: Article

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