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Effects of power ultrasound on oxidation and structure of... | ResearchHub
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Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
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Authors
Dacheng Kang
5 more
Dacheng Kang
•
Yunhe Zou
3 more
•
Wangang Zhang
Published
April 29, 2016
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Journal
Ultrasonics Sonochemistry
Topics
Chemistry
Biochemistry
Engineering
Chemical Engineering
Animal Science And Zoology
Show all topics
DOI
10.1016/j.ultsonch.2016.04.024
License
CC-BY-NC-ND
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Ultrasonics Sonochemistry
Topics
Chemistry
Biochemistry
Engineering
Chemical Engineering
Animal Science And Zoology
Show all topics
DOI
10.1016/j.ultsonch.2016.04.024
License
CC-BY-NC-ND
