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  1. 1
    Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations

    Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations by Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu

    Published 2025-01-01
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  2. 2
    The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process

    The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process by Mixin Zhou, Yuanyuan Liu, Chun Ye, Linggao Liu, Li Chen, Lisha Lan, Shenghui Bi, Yehua Liu, Keshan Wang, Minfei Liu, Qiujin Zhu

    Published 2024-12-01
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