☆ 4.7 Article

Low-voltage electrostatic field enhances the frozen force of-12 degree celsius to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing

FOOD CHEMISTRY (2024)

Rate this paper

The primary rating indicates the level of overall quality for the paper. Secondary ratings independently reflect strengths or weaknesses of the paper.

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Low-voltage electrostatic field enhances the frozen force of-12 degree celsius to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing

Rate this paper

Find Funding. Review Successful Grants.

Find the ideal target journal for your manuscript

Export Citation

Share Paper