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Effects of ultrasonic-assisted cooking on the volatile comp..:
Cichoski, Alexandre José
;
da Silva, Jéssica Soares
;
Leães, Yasmim Sena Vaz
...
Ultrasonics Sonochemistry. 72 (2021) - p. 105443 , 2021
Link:
https://doi.org/10.1016/j.ultsonch.2020.105443
RT Journal T1
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ultsonch.2020.105443&Exemplar=1&LAN=DE A1 Cichoski, Alexandre José A1 da Silva, Jéssica Soares A1 Leães, Yasmim Sena Vaz A1 Robalo, Silvino Sasso A1 dos Santos, Bibiana Alves A1 Reis, Stephanie Ribeiro A1 Nehring, Priscila A1 Santos, Suelen Priscila A1 Wagner, Roger A1 de Menezes, Cristiano Ragagnin A1 Campagnol, Paulo Cezar Bastianello PB Elsevier BV YR 2021 SN 1350-4177 JF Ultrasonics Sonochemistry VO 72 SP 105443 LK http://dx.doi.org/https://doi.org/10.1016/j.ultsonch.2020.105443 DO https://doi.org/10.1016/j.ultsonch.2020.105443 SF ELIB - SuUB Bremen
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