Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella
| Autor: | Cichoski, Alexandre José, da Silva, Jéssica Soares, Leães, Yasmim Sena Vaz, Robalo, Silvino Sasso, dos Santos, Bibiana Alves, Reis, Stephanie Ribeiro, Nehring, Priscila, Santos, Suelen Priscila, Wagner, Roger, de Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello |
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| Zdroj: | In Ultrasonics Sonochemistry April 2021 72 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect