Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time.

Xu Y, Wang L, Yang P, Wang J, Zhang H, Wang T, Zhang Z, Wei W, Zhang C

DOI: 10.1016/j.meatsci.2025.109770
Published: 2025 May
Container: Meat science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.meatsci.2025.109770,
  title = {Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time.},
  author = {Xu Y and Wang L and Yang P and Wang J and Zhang H and Wang T and Zhang Z and Wei W and Zhang C},
  year = {2025},
  journal = {Meat science},
  doi = {10.1016/j.meatsci.2025.109770},
  url = {https://doi.org/10.1016/j.meatsci.2025.109770}
}

RIS

TY  - JOUR
TI  - Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time.
AU  - Xu Y
AU  - Wang L
AU  - Yang P
AU  - Wang J
AU  - Zhang H
AU  - Wang T
AU  - Zhang Z
AU  - Wei W
AU  - Zhang C
PY  - 2025
JO  - Meat science
DO  - 10.1016/j.meatsci.2025.109770
UR  - https://doi.org/10.1016/j.meatsci.2025.109770
ER  -

APA

Y, X., L, W., P, Y., J, W., H, Z., T, W., Z, Z., W, W., & C, Z. (2025). Heat transfer enhancement mediated by moisture diffusion improves the volatile profiles of meat stir-fried with high-temperature short-time.. Meat science. https://doi.org/10.1016/j.meatsci.2025.109770

Source records

pubmed · retrieved 2026-11-10T14:37:50.738Z