Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking

Food Research International 2026

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Authors: Siyi Zhang, Hengpeng Wang, Peng Wu, Sumin Gao, Zihan Jin, Te Pi, Yang Meng, Xiangren Meng

DOI: 10.1016/j.foodres.2026.119528

Cited by: 1

References: 54

Fields of Study & Subjects

Meat and Animal Product Quality Biochemical Analysis and Sensing Techniques Biopolymer Synthesis and Applications

References 54