Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics
Huaisheng Zheng(Guizhou University), Ping Hu(Guizhou University), Lilang Li(Guiyang Medical University), Shuhong Liu(Guizhou University), Chaobin Huang(Guizhou University), Xing-Hua Chen(Guizhou University), Xiaoyu Wang(Ministry of Education of the People's Republic of China)
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