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Purification and sweetness properties of egg white lysozymes from Indonesian local poultry of ayam kampung and Cihateup duck

Published Online: 2019-10-28

Published Print: 2020-02

Authors

Wulandari, Zakiah

Fardiaz, Dedi

Thenawidjaja, Maggy

Yuliana, Nancy Dewi

Budiman, Cahyo
Funding

Funding for this research was provided by:

Kementerian Riset Teknologi Dan Pendidikan Tinggi Republik Indonesia (2012-2016 Graduate Program Scholarship, the National Strategic Research grant 2014/2015.)
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Text and Data Mining valid from 2019-10-28

Version of Record valid from 2019-10-28
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Article History

Received: 12 February 2019

Accepted: 14 October 2019

First Online: 28 October 2019

Document is current