Effects of Ultrasonic Pretreatment on Nutrient Migration and Micro-nano Particles Formation in Chicken Soup
To improve the nutrient content and storage stability of chicken soup, in this study, the process parameters of ultrasonic pretreatment-assisted chicken soup preparation were optimized using the response surface method, and the effects of ultrasonic pretreatment on nutrient migration and micro-nano...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080068 |
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