Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide

Wang, S.S.-S.S.S.-S.WangChao, H.-S.H.-S.ChaoLiu, H.-L.H.-L.LiuHWAI-SHEN LIU2020-01-062020-01-062009https://scholars.lib.ntu.edu.tw/handle/123456789/445314[SDGs]SDG6Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxidejournal article10.1016/j.jbiosc.2008.11.0192-s2.0-62949110775https://www.scopus.com/inward/record.uri?eid=2-s2.0-62949110775&doi=10.1016%2fj.jbiosc.2008.11.019&partnerID=40&md5=698045f85eb77e3a5e76c50a81db90e1