Cecropin A Improves the Antibacterial Activity of Hen Egg White Lysozyme against Challenging <em>Salmonella enterica</em> Serovars
The prevalence of multidrug-resistant <i>Salmonella enterica</i> among animal- and plant-derived food products threatens global healthcare and economic sectors. Hen egg white lysozyme is widely exploited as a food preservative against Gram-positive pathogens. Nevertheless, its limited pe...
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| Main Authors: | , , , , |
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| Format: | Book |
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MDPI AG,
2022-10-01T00:00:00Z.
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |