Effect of Adjusting the Water Activity to 0.95 with Different Solutes on the Kinetics of Thiamin Loss in a Model System

✍ Scribed by BEATRIZ FERNÁNDEZ; LILIANA M. MAURI; SILVIA L. RESNIK; JOSEFINA M. TOMIO

• Book ID: 108811532
• Publisher: Institute of Food Technologists
• Year: 1986
• Tongue: English
• Weight: 211 KB
• Volume: 51
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1986.tb11251.x