Observational evidence of the interaction between myofibrillar protein and polycyclic aromatic hydrocarbons as influenced by heat, ultrasound, and heat-ultrasound treatments
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Potential exposure to polycyclic aromatic hydrocarbons (PAHs) during meat processing depends not only on total residues, but also on protein-associated retention and potential release tendency. This study examined how heat, ultrasound, and heat-ultrasound trea... ...
