Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella-Reference-Cited by-同舟云学术

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

Published:2021-04 Issue: Volume:72 Page:105443
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Cichoski Alexandre José,da Silva Jéssica Soares,Leães Yasmim Sena Vaz,Robalo Silvino Sasso,dos Santos Bibiana Alves,Reis Stephanie Ribeiro,Nehring Priscila,Santos Suelen Priscila,Wagner Roger,de Menezes Cristiano Ragagnin,Campagnol Paulo Cezar Bastianello

Publisher

Elsevier BV

Subject

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

Reference44 articles.

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4. The generation and inactivation mechanism of oxidation-reduction potential of electrolyzed oxidizing water;Liao;J. Food Eng.,2007

5. Natural antioxidants in processing and storage stability of sheep and goat meat products;Cunha;Food Res. Int.,2018

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