Author:
Ding Xiangli,Zhang Hui,Liu Wenhua,Wang Li,Qian Haifeng,Qi Xiguang
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference47 articles.
1. Alabran, D. M., & Mabrouk, A. F. (1973). Carrot flavor. Sugars and free nitrogenous compounds in fresh carrots. Journal of Agricultural and Food Chemistry, 21(2), 205–208.
2. Amornwittawat, N., Wang, S., Duman, J. G., & Wen, X. (2008). Polycarboxylates enhance beetle antifreeze protein activity. Biochimica Et Biophysica Acta-Proteins and Proteomics, 1784(12), 1942–1948.
3. Baik, B., Czuchajowska, Z., & Pomeranz, Y. (1994). Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chemistry, 71(4), 315–320.
4. Baker, R. A. (1997). Reassessment of some fruit and vegetable pectin levels. Journal of Food Science, 62(2), 225–229.
5. Boonsupthip, W., & Lee, T. C. (2003). Application of antifreeze protein for food preservation: Effect of type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin. Journal of Food Science, 68(5), 1804–1809.
Cited by
43 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献