Synergistic effects of pulsed electric field and NaCl on myofibrillar proteins and flavor of marinated pork
Yuchun He, Ziyi Zhang, Boyang Hu, Jiali Liu, Ziyan Yue, Qiuyu Yu, Zhenyu Liu, Yingchun Zhu
Topics & Concepts
MyofibrilFood scienceFlavorChemistryMarinationElectric fieldBiochemistryPhysicsQuantum mechanicsMeat and Animal Product QualityMicrobial Inactivation MethodsFood Industry and Aquatic Biology