Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

Published 2016 View Full Article

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Title
Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 64, Issue 21, Pages 4327-4335
Publisher
American Chemical Society (ACS)
Online
2016-05-04
DOI
10.1021/acs.jafc.6b00046

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