Antifreeze Activity of γ‐Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough
- 13 April 2016
- journal article
- research article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 93 (3), 306-313
- https://doi.org/10.1094/cchem-06-15-0117-r
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31071595, 31571877)
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