Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking
- DOI
- 10.1016/j.foodres.2026.119978
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119978,
title = {Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking},
author = {Yu Song and Wenjie Yang and Huiying Yu and Chunhui Zhang and Wenqiang Guan},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119978},
url = {https://doi.org/10.1016/j.foodres.2026.119978}
}RIS
TY - JOUR TI - Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking AU - Yu Song AU - Wenjie Yang AU - Huiying Yu AU - Chunhui Zhang AU - Wenqiang Guan PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119978 UR - https://doi.org/10.1016/j.foodres.2026.119978 ER -
APA
Song, Y., Yang, W., Yu, H., Zhang, C., & Guan, W. (2026). Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking. Food Research International. https://doi.org/10.1016/j.foodres.2026.119978
Source records
- crossref · retrieved 2026-09-26T08:57:01.074Z