Structure of hen egg-white lysozyme pre-treated with high-pressure homogenization at 120 MPa
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Structure of hen egg-white lysozyme pre-treated with high-pressure homogenization at 120 MPa Descriptor: ACETATE ION, CHLORIDE ION, GLYCEROL, ... Authors: Morais, M.A.B, Nascimento, A.F.Z, Tominaga, C.Y, Cristianini, M, Tribst, A.A.L, Murakami, M.T. Deposit date: 2017-10-05 Release date: 2018-07-25 Last modified: 2024-11-06 Method: X-RAY DIFFRACTION (1.482 Å) Cite: How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme Innov Food Sci Emerg Technol, 47, 2018
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2017-10-05
