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Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein.
Kong, Dewei; Han, Rongwei; Yuan, Mengdi; Xi, Qian; Du, Qijing; Li, Peng; Yang, Yongxin; Applegate, Bruce; Wang, Jun.
Afiliação
  • Kong D; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Han R; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Yuan M; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Xi Q; College of Food Science and Engineering, Tarim University, Alar 843300, China.
  • Du Q; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Li P; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Yang Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
  • Applegate B; Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; Department of Biological Sciences, Purdue University, West Lafayette, IN 47907, USA.
  • Wang J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China. Electronic address: faithmate@gmail.com.
Ultrason Sonochem ; 93: 106309, 2023 Feb.
Article em En | MEDLINE | ID: mdl-36706669
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Água / Carne Vermelha Idioma: En Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Água / Carne Vermelha Idioma: En Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China