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《Food Science and Technology》 2008-06
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Antifreeze protein: New food raw material

SUN Lin-jie, LI Su-li, MA Ji, LI You-guang, ZHANG Fu-chun (Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046)  
This paper presents characteristics and classification of antifreeze proteins as well as their application in food industry as a new food materials.
【Fund】: 科技部重大基础研究前期研究专项项目(2003CCA01000);; 教育都春晖计划项目
【CateGory Index】: TS201
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