Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi

已完结 10 由 kilometer 发布于 2024/12/20 14:45:03

DOI:10.1016/j.foodchem.2024.140424
作者：Dewei Kong ,?Jiaqi Liu ,?Jun Wang ,?Qian Chen ,?Qian Liu ,?Fangda Sun ,?Baohua Kong
文献类型：期刊论文
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Elsevier

Abstract：This work investigated the effects of five thawing methods (air thawing (AT), water thawing (WT), plasma-activated water thawing (PT), ultrasound-assisted water thawing (UWT) and ultrasound-

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierUltrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein