Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during in vitro digestion

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Junguang Li, Hao Shi, Yaxin Bai, Yu Wang, Lichuang Cao, Sihao Liu, Dianbo Zhao, Shaohua Meng, Yanhong Bai
DOI: 10.2139/ssrn.6193288
Cited by: 0
References: 22

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Food and Agricultural Sciences

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Language
EN
Document type
Preprint