What is new in lysozyme research and its application in food industry? A review
Tiantian Wu(Ministry of Agriculture and Rural Affairs), Jianchu Chen(Zhejiang University), Tian Ding(Zhejiang University), Xingqian Ye(Zhejiang University of Technology), Shiguo Chen(Zhejiang University), Dan Wu, Donghong Liu(Sun Yat-sen University), Qingqing Jiang(Huazhong University of Science and Technology), Yaqin Hu(First Affiliated Hospital of Jiangxi Medical College)
Cited by 269
Related Papers
Inactivation mechanisms of non-thermal plasma on microbes: A review
|Food Control|2016|494
Quorum-Sensing Regulation of Antimicrobial Resistance in Bacteria
|Microorganisms|2020|485
Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method
|Food Chemistry|2015|374
Antibacterial applications of metal–organic frameworks and their composites
|Comprehensive Reviews in Food Science and Food Safety|2020|338
Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens
|Frontiers in Microbiology|2017|317