Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts.

已完结 10 由木木发布于 2024/8/1 15:12:05

DOI:10.1016/j.foodchem.2022.134555
作者：Junlin Chen, Yaqi Fan, Xingguo Zhang, Zimeng Yuan, Hairu Zhang, Xinglian Xu, Jun Qi, Guoyuan Xiong, Lin Mei, Yuan Zhu, Linwei Yang, Chao Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.20 %, 0.25 %, w/v) on chicken frozen at -18 °C for different storage perispeeods we

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