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Evaluation of effects of ultrasound-assisted curing on the ..:
Linjie Xi
;
Yanan Sun
;
Shengqi Jiang
..
http://www.sciencedirect.com/science/article/pii/S1350417723001360. , 2023
Link:
https://doi.org/10.1016/j.ultsonch.2023.106424
RT Journal T1 <Title>Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:91182a1bcb8c4a74a8325b84b2165713&Exemplar=1&LAN=DE A1 Linjie Xi A1 Yanan Sun A1 Shengqi Jiang A1 Chunlu Wen A1 Wu Ding PB Elsevier YR 2023 K1 Chinese bacon K1 Ultrasound K1 Phospholipid K1 GC–MS K1 Chemistry K1 QD1-999 K1 Acoustics. Sound K1 QC221-246 JF http://www.sciencedirect.com/science/article/pii/S1350417723001360 LK http://dx.doi.org/https://doi.org/10.1016/j.ultsonch.2023.106424 DO https://doi.org/10.1016/j.ultsonch.2023.106424 SF ELIB - SuUB Bremen
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