The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations
Taher Abdelnaby, Zhaojie Li, Changhu Xue
Topics & Concepts
CrayfishChemistryMicrostructureSorbitolCryoprotectantAntifreeze proteinLimitingFood scienceIce crystalsProtein degradationChromatographyBiochemistryCrystallographyBiologyCryopreservationMechanical engineeringPhysicsFisheryCell biologyOpticsEmbryoEngineeringBiopolymer Synthesis and ApplicationsPolyamine Metabolism and ApplicationsProtein Hydrolysis and Bioactive Peptides