Trehalose-water-salt interactions related to the stability of β-galactosidase in supercooled media (Food Biophysics 3, 1, (87-93) DOI: 10.1007/s11483-007-9052-5);Trehalose-water-salt interactions related to the stability of β-galactosidase in supercooled media

Food Biophysics

Volumn 3, Issue 1, 2008, Pages 87-93

  Santagapita, Patricio R ^a   Buera, M Pilar ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Amorphous systems; Crystallization; Enzyme stability; Freeze drying; Salts; Trehalose; galactosidase

Indexed keywords

EID: 39249083020     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-008-9075-6     Document Type: Erratum

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