Food Chemistry
Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing
Publication date: 16 April 2024Source: Food Chemistry, Volume 438Author(s): Chuan Yang, Guangyu Wu, Yunhe Liu, Yingbiao Li, Chunhui Zhang, Chengjiang Liu, Xia Li