Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages.
de Lima Alves L, Donadel JZ, Athayde DR, da Silva MS, Klein B, Fagundes MB, de Menezes CR, Barin JS, Campagnol PCB, Wagner R, Cichoski AJ.
de Lima Alves L, et al. Among authors: fagundes mb.
Ultrason Sonochem. 2020 Oct;67:105161. doi: 10.1016/j.ultsonch.2020.105161. Epub 2020 May 4.
Ultrason Sonochem. 2020.
PMID: 32388311
Free article.