摘要
本文介绍了溶菌酶的组成、结构和性能。由于其抑菌作用,溶菌酶作为保鲜剂,被广泛应用于食品保藏中。
The structural composition and prop erties of lysozyme are introduced in this article.Due to its anti-microbial function,lysozyme is widely used as anti-staling agent during food storage
出处
《肉类研究》
2001年第4期41-42,共2页
Meat Research
