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Effects of high‐temperature short‐time processing on nutrition quality of Pacific saury (Cololabis saira) using extracted fatty acids as the indicator
Microwave thermal processing is a promising technology to greatly improve product quality by achieving high‐temperature short‐time (HTST) processing for solid foods. And the non‐thermal effect of microwave fields on nutritional quality is a major public concern. To distinguish the non‐thermal effect...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834863/ https://www.ncbi.nlm.nih.gov/pubmed/36655075 http://dx.doi.org/10.1002/fsn3.3048 |