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Lactoperoxidase

  • Pruitt K
Springer US, (2003), 563-570
DOI: 10.1007/978-1-4419-8602-3_16
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Abstract

Seventy-five years ago, Hanssen (1924) wrote: “...variability of the bactericidal properties of milk is caused by variations of the quantities of oxydases and peroxydases contained in different milk samples.” In the following decades (the early literature...

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Pruitt, K. (2003). Lactoperoxidase. In Advanced Dairy Chemistry—1 Proteins (pp. 563–570). Springer US. https://doi.org/10.1007/978-1-4419-8602-3_16

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