Glass Transitions as Affected by Food Compositions and by Conventional and Novel Freezing Technologies: A Review

出版年份 2019 全文链接

标题

作者

关键词

Glass transition, Glass transition temperature, Stability, Relaxation, Novel freezing technologies

出版物

Volume -, Issue -, Pages -

出版商

Elsevier BV

发表日期

2019-09-17

DOI

10.1016/j.tifs.2019.09.010

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