The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations
高强度超声波对干湿混合熟成猪里脊肉的应用可诱导其理化性质和氧化作用的改变
期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e26
Son, Yu-Min; Lee, Eun-Yeong; Alam, Amm Nurul; Samad, Abdul; Hossain, Md Jakir; Hwang, Young-Hwa; Seo, Jeong-Keun; Kim, Chul-Beom; Choi, Jae-Ha; Joo, Seon-Tea