Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking
- DOI
- 10.1016/j.foodres.2026.119528
- Published
- 2026-09
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119528,
title = {Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking},
author = {Siyi Zhang and Hengpeng Wang and Peng Wu and Sumin Gao and Zihan Jin and Te Pi and Yang Meng and Xiangren Meng},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119528},
url = {https://doi.org/10.1016/j.foodres.2026.119528}
}RIS
TY - JOUR TI - Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking AU - Siyi Zhang AU - Hengpeng Wang AU - Peng Wu AU - Sumin Gao AU - Zihan Jin AU - Te Pi AU - Yang Meng AU - Xiangren Meng PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119528 UR - https://doi.org/10.1016/j.foodres.2026.119528 ER -
APA
Zhang, S., Wang, H., Wu, P., Gao, S., Jin, Z., Pi, T., Meng, Y., & Meng, X. (2026). Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking. Food Research International. https://doi.org/10.1016/j.foodres.2026.119528
Source records
- crossref · retrieved 2026-09-27T03:48:29.739Z