Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste
Le Xu(Ningbo University), Qiang Xia(Ningbo University), Changyu Zhou(Ningbo University), Anderson S. Sant’Ana(Universidade Estadual de Campinas (UNICAMP)), Zhaoshan Wang, Hao Zhang(Luohe Medical College), Jun Chen(Nanchang University), Jinxuan Cao(Beijing Technology and Business University), Daodong Pan(Ningbo University), Ying Wang(Chinese Academy of Sciences), Dong Yang(Beijing Technology and Business University)
Cited by 1
Related Papers
Aberrant gut microbiota alters host metabolome and impacts renal failure in humans and rodents
|Gut|2020|578
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
|Food Research International|2018|327
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
|International Journal of Food Microbiology|2020|296
Dual base editor catalyzes both cytosine and adenine base conversions in human cells
|Nature Biotechnology|2020|294
Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China
|Food and Chemical Toxicology|2010|223