Comparison of the effects of acylation and amidation on the antimicrobial and antiviral properties of lactoferrin
- Author
- PAN, Y1 ; WAN, J2 ; ROGINSKI, H1 ; LEE, A2 ; SHIELL, B; MICHALSKI, W. P; COVENTRY, M. J2
[1] School of Agriculture and Food Systems, The University of Melbourne, Werribee, Victoria, Australia
[2] Food Science Australia, Werribee, Victoria, Australia - Source
Letters in applied microbiology. 2007, Vol 44, Num 3, pp 229-234, 6 p ; ref : 3/4 p
- CODEN
- LAMIE7
- ISSN
- 0266-8254
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- acylation amidation antimicrobial antiviral lactoferrin
- Keyword (fr)
- Acylation Amidation Antimicrobien Antiviral Etude comparative Lactoferrine Microbiologie appliquée
- Keyword (en)
- Acylation Amidation Antimicrobial agent Antiviral Comparative study Lactoferrin Applied microbiology
- Keyword (es)
- Acilación Amidación Antimicrobiano Antiviral Estudio comparativo Lactoferrina Microbiología aplicada
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18547811
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1472-765X.2006.02081.x 
https://dx.doi.org/10.1111/j.1472-765X.2006.02081.x
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