Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review

作者：Yu Zhou, Ying Su, Yilong Zhang, Peiyi Zhu, Zilun Mei, Xinning Zhou, Hang Yu · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.129805 · 被引用次数：98 · 研究领域：Microbial Inactivation Methods、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides