Which of the following processes is most likely to take place as a result of the influence of temperature on enzyme activity, and not because of enzyme denaturation? a. preserving food by freezing. b. increasing the cooking rate of food by using a pressure cooker. c. preventing peeled fruit from turning brown by adding ascorbic acid (an easily oxidized substance).
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Which of the following processes is most likely to take place as a result of the influence of temper...
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