Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation

Published 2017 View Full Article

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Title
Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation
Authors
Keywords
Anti-freeze peptide, Freeze thaw damage, Drip loss, Texture, Antioxidant properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 84, Issue -, Pages 441-448
Publisher
Elsevier BV
Online
2017-06-07
DOI
10.1016/j.lwt.2017.06.002

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