Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein
已完结10由 kilometer 发布于 2024/12/20 14:45:31
DOI:10.1016/j.foodchem.2024.140430
作者:Dewei Kong ,?Jiaqi Liu ,?Jun Wang ,?Qian Chen ,?Qian Liu ,?Fangda Sun ,?Baohua Kong
文献类型:期刊论文
补充材料:只需要正文