Effects of Grass Carp Antifreeze Peptide on Freeze-Thaw Characteristics and Structure of Wet Gluten Protein.

Foods · 2025 · PMC12732980 · PMID 41465042

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an increasing trendno p-value reported

According to Table 1 , the ΔH m and F w values of the control sample showed an increasing trend, while those of the GCAFP-treated gluten protein decreased.

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