Direct contact ultrasound tempering of frozen pork: Effects on physicochemical properties, myofibrillar protein and microstructure
冷冻猪肉直接接触式超声波回温:对理化性质、肌原纤维蛋白和微观结构的影响
期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2025.107724
You, Xin; Wu, Liyun; Zhang, Feilong; Ou, Yuze; Tang, Juming; Shi, Hu; Kong, Fanbin; Li, Feng; Zeng, Qingqing; Jiao, Yang