Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards-Reference-Cited by-同舟云学术

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

Published:2022-11 Issue: Volume:161 Page:111782
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Haijing,Kong Baohua,Liu Qian,Chen Qian,Sun Fangda,Liu Haotian,Xia Xiufang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China;Bai;LWT-Food Science and Technology,2021

4. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat;Bao;Ultrasonics Sonochemistry,2022

5. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment;Barekat;Innovative Food Science & Emerging Technologies,2017

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