The mechanism of freeze‐thawing induced accumulation of γ ‐aminobutyric acid in germinated soybean
Author:
Affiliation:
1. College of Food Science and Technology, Nanjing Agricultural University Nanjing China
2. Department of Animal ScienceUniversity of Manitoba Winnipeg Canada
3. Guangdong Wens Jiawei Foodstuff Co., Ltd. Guangzhou China
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10118
Reference25 articles.
1. Freezing and Injury in Plants
2. Fennema OR Powrie WD and Marth EH Low‐temperature preservation of foods and living matter ed. by M. Dekker (1973).
3. Effects of freezing on cell structure of fresh cellular food materials: A review
4. Cryobiology: The Freezing of Biological Systems
5. Accumulation of γ-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia
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