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

Mélanie Bayarri; Nadia Oulahal; Pascal Degraeve; Adem Gharsallaoui

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

Mélanie Bayarri ¹ Nadia Oulahal ¹ Pascal Degraeve ¹ Adem Gharsallaoui ¹

1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering

Complete list of metadatas

https://hal-univ-lyon1.archives-ouvertes.fr/hal-02187820
Contributor : Laure-Hélène Davoine <>
Submitted on : Thursday, July 18, 2019 - 10:30:30 AM
Last modification on : Tuesday, July 23, 2019 - 10:14:08 AM

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

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

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