The action of enzymes in concentrated solution and in the dried state
- 1 July 1951
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 2 (7) , 289-294
- https://doi.org/10.1002/jsfa.2740020702
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
- ENZYMES IN DEHYDRATED VEGETABLESScience, 1944
- Note on Invertase Activity in Identical Mixtures in the Liquid and Frozen State1Journal of the American Chemical Society, 1942
- The Energy of Activation of Enzyme Reactions, and their Velocity below 0°Journal of the American Chemical Society, 1939
- The Survival of Plant Cells Immersed in Liquid AirScience, 1938
- The kinetics of catalyzed sugar hydrolysis as a function of temperatureJournal of Cellular and Comparative Physiology, 1937
- Water Relations of Enzymes. I. Influence of Viscosity on Invertase Action1Journal of the American Chemical Society, 1935
- The Determination of Enzyme Dissociation ConstantsJournal of the American Chemical Society, 1934
- The Rôle of Peroxidase in the Deterioration Frozen Fruits and VegetablesScience, 1933
- Cryolysis of Lyophilic Colloids, and Its Bearing on the Mechanism of Enzyme ActionScience, 1932
- WATER CONCENTRATION AND THE RATE OF HYDROLYSIS OF SUCROSE BY INVERTASEJournal of the American Chemical Society, 1928