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Water activity z Dried foods – Restricted water activity – Susceptible to enzymatic spoilage z The rate of enzymatic reactions in dried products is limited by the rate at which the substrate diffuses to the enzyme z Heat stabilityWater activity z Dried foods – Restricted water activity – Susceptible to enzymatic spoilage z The rate of enzymatic reactions in dried products is limited by the rate at which the substrate diffuses to the enzyme z Heat stability
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