Antibacterial Activity of Hen Egg White Lysozyme Denatured by Thermal and Chemical Treatments
The aim of this study was to increase the antibacterial spectrum of modified hen egg white lysozyme (HEWL) with thermal and chemical treatments against Gram-negative bacteria. The antibacterial activity of heat-denatured HEWL and chemical denatured HEWL against Gram-negative and Gram-positive bacter...
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| Main Authors: | , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2018-10-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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