Synergistic effects of ultrasonication on myofibrillar proteins and flavor binding ability of reduced-salt braised beef

作者：Jiali Liu, Yuchun He, Qinghua Yu, Ziyan Yue, Yingchun Zhu · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106622 · 被引用次数：9 · 研究领域：Meat and Animal Product Quality、Biochemical effects in animals、Protein Hydrolysis and Bioactive Peptides