National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

Name: Search Results
License: https://www.nist.gov/open/copyright-fair-use-and-licensing-statements-srd-data-software-and-technical-series-publications#SRD

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Author:

Zhang C.

Only one matching reference was found.

Zhang C.; Zhang H.; Wang L.; Gao H.; Guo X.N.; Yao H.Y., Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation, J. Agric. Food Chem., 2007, 55, 23, 9620-9626, https://doi.org/10.1021/jf0717034 . [all data]