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Prevalence and stability of lysozyme in cheese

N Schneider1, K Werkmeister2, C-M Becker3

  • 1Department of Chemistry and Pharmacy, Food Chemistry, Emil-Fischer-Center, University of Erlangen-Nuremberg, Schuhstr. 19, 91052 Erlangen, Germany.

Food Chemistry
|September 13, 2014
PubMed

Keywords:
CheeseFluorescence detectionHPLCHen egg white lysozymeLysozyme degradation

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