Abstract
Water is one of the most critical components in foods and biological systems because it affects several physicochemical properties of these systems with effects on their chemical and enzymatic stability (Bell 2007).
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APA
Sacchetti, G., Neri, L., Bertolo, G., Torreggiani, D., & Pittia, P. (2015). Influence of water activity and molecular mobility on peroxidase activity in solution. In Food Engineering Series (pp. 289–298). Springer. https://doi.org/10.1007/978-1-4939-2578-0_21
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