Mechanism of ice-crystalization and freez concentration.
نویسندگان
چکیده
منابع مشابه
Mechanism of action of transaldolase. I. Crystalization and properties of yeast enzyme.
The transformation of pentose to hexoses was first observed by Dische (1) in hemolysates of red blood cells. Glucose 6-phosphate was shown to accumulate when ribose S-phosphate was incubated in a crude enzyme preparation from liver (2), and fructose 6-phosphate was identified by Clock (3) as the first product of the pentose-hexose transformation. It was shown by de la Haba and Racker (4) that t...
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ژورنال
عنوان ژورنال: journal of the japanese society for cold preservation of food
سال: 1989
ISSN: 0914-7675,2186-1269
DOI: 10.5891/jafps1987.15.28