Characteristics of volatile flavor development in aged longissimus lumborum post-ultrasound treatment: 4D proteomics combined with phosphoproteomics analysis
Fuente: Food Research International
Publication date: December 2024Source: Food Research International, Volume 197, Part 2Author(s): Hengpeng Wang, Sumin Gao, Anqi Xu, Chuanming Huan, Zhicheng Xu, Peng Wu, Xiangren Meng