Solid-state tyrosinase stability as affected by water activity and glass transition

Food Research International - Tập 32 - Trang 467-472 - 1999
Yin-Hui Chen1,2, John L Aull2, Leonard N Bell1
1Department of Nutrition and Food Science, 328 Spidle Hall, Auburn University, AL 36849, USA
2Department of Chemistry, Auburn University, AL 36849, USA

Tài liệu tham khảo

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