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The antimicrobial capacity of lysozyme is strong compared to other albumen proteins because of its potential to regulate the proliferation of bacteria and fungi that cause food spoilage ( Listeria monocytogenes and Clostridium botulinum which cause problems in the food industry due to its formation of toxins in plants and animals, have been successfully regulated by lysozyme activity ( Fresh juices, beer and wine characterized with haziness challenge consumer acceptance

Acetyl-L-Carnitine slows decline in younger patients with Alzherimer's disease: a reanalysis of a double-blind, placebo-controlled trial using trilinear approach

Flavins and Flavoproteins methods and protocols

Trout, The sensory evaluation of dairy products (Van Nostrand Reinhold, New York, NY, 1988) K

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