摘要
概述了乳铁蛋白活性多肽的结构、制备方法、抑菌谱。
The structure, preparation, antibacterial spectrum, antibacterial mechanism of lactoferricin and influenced factors of its antibacterial activity were reviewed in this paper.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2001年第3期330-334,共5页
Journal of Wuxi University of Light Industry
