论文信息 - Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella. - 字舞流文

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.

R. Wagner | C. R. de Menezes | B. A. dos Santos | A. Cichoski | Suelen Priscila Santos | S. Robalo | J. S. da Silva | Priscila Nehring | Yasmim S V Leães | P. Campagnol | Stephanie Ribeiro Reis