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	The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles
	Chen, Xu; Wu, Jin-hong; Li, Ling; Wang, Shao-yun
刊名	EUROPEAN FOOD RESEARCH AND TECHNOLOGY
	2017
卷号	243页码:1149-1156
关键词	Food-based cryoprotectant Antifreeze peptides Frozen dough Freeze-thaw cycles Pigskin collagen
ISSN号	1438-2377
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2892722
专题	福州大学
推荐引用方式 GB/T 7714	Chen, Xu,Wu, Jin-hong,Li, Ling,et al. The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2017,243:1149-1156.
APA	Chen, Xu,Wu, Jin-hong,Li, Ling,&Wang, Shao-yun.(2017).The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles.EUROPEAN FOOD RESEARCH AND TECHNOLOGY,243,1149-1156.
MLA	Chen, Xu,et al."The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles".EUROPEAN FOOD RESEARCH AND TECHNOLOGY 243(2017):1149-1156.

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