Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles
通过超声波处理提高鸡胸肉的品质：物理化学、适口性和氨基酸概况
期刊:Ultrasonics Sonochemistry
影响因子:8.7
doi:10.1016/j.ultsonch.2024.106824
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, Shi-Man Guo, Xin-An Zeng, Gholamreza Abdi, Rana Muhammad Aadil
