Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications

作者：Xidong Jiao, Huayu Yang, Xingying Li, Hongwei Cao, Nana Zhang, Bowen Yan, Bo Hu, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan · 发表于：Trends in Food Science & Technology · 年份：2023 · DOI：10.1016/j.tifs.2023.104266 · 被引用次数：53 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Microbial Inactivation Methods