Quality improvement of ready-to-eat chicken breast after two-stage heating: The role of actomyosin dissociation

Food Chemistry 2026

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Authors: Xiaoyan Liu, Yong Xie, Yunhao Ma, Wendi Zhang, Kai Zhou, Yujuan Xu, Baocai Xu

DOI: 10.1016/j.foodchem.2026.148814

Cited by: 2

References: 40

Fields of Study & Subjects

Meat and Animal Product Quality Animal Nutrition and Physiology Proteins in Food Systems

References 40