Performance of antifreeze protein HrCHI4 from Hippophae...

  • Main
  • 2020 / 3
  • Performance of antifreeze protein HrCHI4 from Hippophae...
Food Chemistry 2020 / 3

Performance of antifreeze protein HrCHI4 from Hippophae rhamnoides in improving the structure and freshness of green beans upon cryopreservation

Kashyap, Prakriti, Kumar, Sanjay, Singh, Dharam
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.126599
Date:
March, 2020
File:
PDF, 1.15 MB
2020
Conversion to is in progress
Conversion to is failed