Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)

• Published in: Food Chemistry
• Main Authors: Xu, Zhilong, Zhao, Xin, Yang, Weihao, Mei, Jun, Xie, Jing
• Other Authors: Earmarked Fund for China Agriculture Research System, National Key Research and Development Program of China Stem Cell and Translational Research
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2024
• Subjects: Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2024.138701; https://api.elsevier.com/content/article/PII:S0308814624003509?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814624003509?httpAccept=text/plain