Intracellular pH-determination by fluorescence measurements.
نویسندگان
چکیده
منابع مشابه
Fluorescence Lifetime pH Measurements in Cheese Matrix
The pH of cheese affects the texture of curd directly by influencing the hydratation of the caseins; all else being equal, high pH cheeses are softer than more acid cheeses. pH also affects texture and flavour indirectly by affecting the activity of enzymes important to ripening and, in the case of the coagulant, the retention of enzyme in the curd during manufacture [1]. Since low pH is known ...
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ژورنال
عنوان ژورنال: Journal of Histochemistry & Cytochemistry
سال: 1979
ISSN: 0022-1554,1551-5044
DOI: 10.1177/27.1.35567