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R., Lewis, S
4.1 Water activity Water activity refers to the ratio between the equilibrium water vapor pressure of a given food item and the saturated vapor pressure of pure water at the corresponding temperature
As shown in Figure 1, asparagine residues can deamidate either by hydrolysis to form aspartic acid or through a cyclic succinimide intermediate which then can form both isomers of aspartic acid
We then tested age group differences, as described below
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supervision, E.S.C
