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Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier
Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier
2018
Marjan M. Hashemi
Mahmoud Aminlari
Mehdi M. Forouzan
Esmaeel Moghimi
Maryam Tavana
Shahram Shekarforoush
Mohammad Amin Mohammadifar
Keywords:
Food science
Rheology
Conjugate
Preservative
Lysozyme
Gum arabic
Chemistry
plant science
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