Article Versions Notes

Zheng K, Chen Z, Fu Y, Chen L, Zhu X, Chen X, Ding W. Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water. Foods. 2023; 12(1):80. https://doi.org/10.3390/foods12010080

Zheng, Kai, Zhehan Chen, Yang Fu, Lei Chen, Xiangwei Zhu, Xi Chen, and Wenping Ding. 2023. "Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water" Foods 12, no. 1: 80. https://doi.org/10.3390/foods12010080

Zheng, K., Chen, Z., Fu, Y., Chen, L., Zhu, X., Chen, X., & Ding, W. (2023). Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water. Foods, 12(1), 80. https://doi.org/10.3390/foods12010080