A study on changes in antibacterial activity of pepsin-hydrolyzed bovine apo-lactoferrin at various method for pasteurizations and pH values = 살균방법 및 pH 조건에 따른 Pepsin-hydrolyzed Bovine Apo-lactoferrin의 항균성 변화에 관한 연구

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Title
A study on changes in antibacterial activity of pepsin-hydrolyzed bovine apo-lactoferrin at various method for pasteurizations and pH values = 살균방법 및 pH 조건에 따른 Pepsin-hydrolyzed Bovine Apo-lactoferrin의 항균성 변화에 관한 연구
Author(s)
J W Kim; J Y Lee; J S Keum; Dae Yeul Yu
Bibliographic Citation
Korean Journal for Food Science of Animal Resources, vol. 18, no. 2, pp. 157-163
Publication Year
1998
Keyword
bovine lactoferrinbacteriocidal concentrationsbacteriocidal effect
ISSN
1225-8563
Publisher
South Korea
Type
Article
Appears in Collections:
1. Journal Articles > Journal Articles
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