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Water activity in liquid food systems: A molecular scale interpretation
Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examinati...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Applied Science Publishers
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5544600/ https://www.ncbi.nlm.nih.gov/pubmed/28763960 http://dx.doi.org/10.1016/j.foodchem.2017.06.046 |