Effect of Low-Frequency and High-Intensity Ultrasound Treatment on Characteristics of Chicken Breast Myofibrillar Protein
LI Ke, LI Sanying, FU Lei, ZHAO Yingying, ZHANG Yanyan, ZHAO Dianbo, BAI Yanhong
FOOD SCIENCE . 2020, (23): 122 -129 .  DOI: 10.7506/spkx1002-6630-20191205-067