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Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging

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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02187820
Contributor : Laure-Hélène Davoine Connect in order to contact the contributor
Submitted on : Thursday, July 18, 2019 - 10:30:30 AM
Last modification on : Saturday, September 24, 2022 - 3:18:04 PM

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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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