Effects of pulsed electric field pretreatment on mass transfer and quality of beef during marination process

作者：Ying Zhang, Rui Wang, Qing‐Hui Wen, Abdul Rahaman, Xin‐An Zeng · 发表于：Innovative Food Science & Emerging Technologies · 年份：2022 · DOI：10.1016/j.ifset.2022.103061 · 被引用次数：64 · 研究领域：Meat and Animal Product Quality、Microbial Inactivation Methods、Protein Hydrolysis and Bioactive Peptides