Saleem, I., Gulzar, N. and Nadeem, M. (2023) “Exploring the Antioxidant Potential of Hen Egg White Lysozyme N-acetylmuramide Glycan Hydrolase in Full Fat Mozzarella Cheese”, Emirates Journal of Food and Agriculture, 35(2). doi: 10.9755/ejfa.2023.v35.i2.3018.