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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

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The emergence of antimicrobial resistance in the food chain and the consumer's demand for safe food without chemical preservatives have generated much interest in natural antimicrobials. The aim of th

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