Green antimicrobial intervention during pre-cooling: ultrasound-enhanced lactic acid improves chicken meat quality — insights from molecular dynamics and volatile profiling
Fuente:
Food Research International
Publication date: 1 September 2026Source: Food Research International, Volume 239Author(s): Tianran Huang, Yating Liu, Lingqi Li, Yujia Yang, Guiming Li, Lei Wang, Yu Huang, Mingye Wu, Guanghui Li, Qingyong Zhang, Huixiao Liu, Peng Wang