Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards

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DOI:10.1016/j.foodres.2022.111782
作者：Haijing Li,?Baohua Kong,?Qian Liu,?Qian Chen,?Fangda Sun,?Haotian Liu,?Xiufang Xia
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The quality and protein digestibility of chicken gizzards influenced by ultrasound pretreatment and stir-frying time were investigated. The results indicated that with the extension of stir-

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