Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time–temperature integration

标题
Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time–temperature integration
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 4, Pages 649-655
出版商
Elsevier BV
发表日期
2010-06-14
DOI
10.1016/j.jfoodeng.2010.05.014

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