Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS-Reference-Cited by-同舟云学术

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Published:2021-12 Issue: Volume:80 Page:105807
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zhang Jian,Zhang Wangang,Zhou Lei^ORCID,Zhang Ruyu

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference39 articles.

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4. Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions;Zhou;Foods,2021

5. Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage;Zhang;Food Sci. Technol.,2021

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