doi.org/10.1016/j.foodchem.2022.133874

Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

..., Baohua Kong
74
Food Chemistry9.80
Volume: 398, Pages: 133874 - 133874
Published: Aug 9, 2022
Paper Fields
Paper Details
Title
Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage
DOI
doi.org/10.1016/j.foodchem.2022.133874
Published Date
Aug 9, 2022
Journal
Food Chemistry
Volume
398
Pages
133874 - 133874
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