Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
超声波联合微酸性电解水解冻羊肉对肌原纤维蛋白理化性质、氧化和结构的影响
期刊:Ultrasonics Sonochemistry
影响因子:8.7
doi:10.1016/j.ultsonch.2023.106309
Dewei Kong, Rongwei Han, Mengdi Yuan, Qian Xi, Qijing Du, Peng Li, Yongxin Yang, Bruce Applegate, Jun Wang
