Han F, Zhu M, Xing Y, Ma H. Improvement of gelation properties of myofibrillar proteins from porcine longissimus dorsi muscle through microwave combined with air convection thawing treatment. Int J Agric & Biol Eng [Internet]. 2023 Aug. 17 [cited 2026 Jul. 26];16(3):254-61. Available from: https://ijabe.org/index.php/ijabe/article/view/7842