Solid-state tyrosinase stability as affected by water activity and glass transition - water as a plasticizer of gluten and other protein polymers

Author： Chen Y.-H.   Aull J.L.   Bell L.N.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.32, Iss.7, 1999-08, pp. : 467-472

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