ORIGINAL RESEARCH: Factors affecting lactoperoxidase activity

The extent to which lactoperoxidase (LP) activity was affected while varying the concentration of various compounds normally present in the reaction medium was investigated. LP activity increased with increasing concentrations of 2,2'-azino-bis-3-ethylbenz-thiazoline-6-sulphonic acid (ABTS) but...

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Veröffentlicht in:	International journal of dairy technology 2005-11, Vol.58 (4), p.233
Hauptverfasser:	FONTEH, FLORENCE A, Grandison, Alistair S, Lewis, Michael J
Format:	Artikel
Sprache:	eng
Schlagworte:	Food processing industry Ingredients Milk Studies
Online-Zugang:	Volltext
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