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2006•Food ControlRequires access

Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

Luciana Iucci, Francesca Patrignani, Melania Vallicelli, Maria Elisabetta Guerzoni, Rosalba Lanciotti

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Key concepts: Lactoferrin, Lysozyme, Listeria monocytogenes, Antimicrobial, Homogenization (climate), Chemistry, Food science, Microbiology

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Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes — Research Paper | ScholarLens