Extraction and Characterization of Lysozyme from Salted Duck Egg White.

Foods · 2022 · PMC9689153 · PMID 36429159

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an increasing trendno p-value reported

Effect of Temperature and Temperature Stability on Lysozyme Activity As observed in Figure 9 , with an increase in reaction temperature, the activity of lysozyme from SDEW showed an increasing trend at first, followed by a decrease.

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