肌原纤维
腌制
温柔
化学
肉的嫩度
超声波
生物物理学
碎片(计算)
生物化学
食品科学
生物
医学
生态学
放射科
作者
Ye Zou,Heng Yang,Muhan Zhang,Xinxiao Zhang,Weimin Xu,Daoying Wang
摘要
The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.
科研通智能强力驱动
Strongly Powered by AbleSci AI