Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots
Author:
Affiliation:
1. School of Chemical Sciences, The University of Auckland, 23 Symonds Street, Auckland, New Zealand
2. School of Applied Sciences, Auckland University of Technology, 34 St Paul Street, Auckland, New Zealand
Funder
AgResearch
University of Auckland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b00046
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