Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors;Journal of Food Composition and Analysis;2024-09
2. Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham;Foods;2024-05-30
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