Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat

作者：Yan Cheng, Yuanrong Zheng, Xintong Cai, Libin Wang, Changyu Zhou, Jinxuan Cao, Changmin Tong, Jianhui Wang, Yangying Sun, Zhaoshan Wang, Francisco J. Barba, Daodong Pan, Zhen Wu, Qiang Xia · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115166 · 被引用次数：20 · 研究领域：Meat and Animal Product Quality、Radiation Effects and Dosimetry、Biochemical effects in animals