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Enzymatic Hydrolysis of Lysozyme and Characterization of Antibacterial Peptides

간행물 정보 : Vol. 42 No. 2, 2025년,
파일형식 : pdf

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Chem., Vol.188, pp. 467472, (2015).https://doi.org/10.1016/j.foodchem.2015.05.01412

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antibacterial peptides", J. Med. Food, Vol.21, No.8, pp. 808818, (2018).https://doi.org/10.1089/jmf.2017.0134

17. M. Akbarian, A. Khani, S. Eghbalpour, V. N. Uversky, “Bioactive Peptides: Synthesis, Sources, Applications, and Proposed

Mechanisms of Action", Int. J. Mol. Sci., Vol.23, No.3, 1445, (2022).https://doi.org/10.3390/ijms23031445

18. T. Yang, G. Lesnierowski, “Changes in selected physicochemical properties oflysozyme modified with a new method using microwave field and oxidation",

PLoS One, Vol.14, No.2, e0213021, (2019).https://doi.org/10.1371/journal.pone.0213021

19. L. Tomczyk, G. Lesnierowski, R. Cegielska-Radziejewska, “PhysicochemicalEvaluation of Preparations Obtained as a Result of Enzymatic Modification of

Lysozymes with Pepsin and Trypsin", Biol. Life Sci. Forum, Vol.18, No.1, 48, (2022).https://doi.org/10.3390/Foods2022-12924

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https://doi.org/10.1146/annurevmicro-091014-104330



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