Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging - Université Claude Bernard Lyon 1 Access content directly
Journal Articles Journal of Food Engineering Year : 2014
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hal-02187820 , version 1 (18-07-2019)

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Mélanie Bayarri, Nadia Oulahal, Pascal Degraeve, Adem Gharsallaoui. Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging. Journal of Food Engineering, 2014, 131, pp.18-25. ⟨10.1016/j.jfoodeng.2014.01.013⟩. ⟨hal-02187820⟩
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