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Extraction and Characterization of Lysozyme from Salted Duck Egg White
Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration. This study creatively used isoelectric point precipitation, ultrafiltration, and cation exchange to separate and...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689153/ https://www.ncbi.nlm.nih.gov/pubmed/36429159 http://dx.doi.org/10.3390/foods11223567 |