Author:
Sacchetti G.,Neri L.,Bertolo G.,Torreggiani D.,Pittia P.
Reference35 articles.
1. Acker L (1963) Enzyme activity at low water contents. In: Leitch JM, Rhodes DN (eds) Recent advances in food science, 3rd edn. Butterworths, London, pp 239–347
2. Acker L (1969) Water activity and enzyme activity. Food Technol 23:1257–1270
3. Ansari AC, Jones CM, Henry ER, Hofrichter J, Eaton WA (1992) The role of protein viscosity in the dynamics of protein conformational changes. Science 256:1796–1798
4. Bell LN (2007) Moisture effects on food’s chemical stability. In: Barbosa-Cánovas GV et al (eds) Water activity in foods. Fundamentals and applications. Blackwell Publishing, Oxford, pp 173–198
5. Buitnik J, van den Dries IJ, Hoekstra FA, Alberda M, Hemminga M (2000) High critical temperature above Tg may contribute to the stability of biological systems. Biophys J 79:1119–1128
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献