Improving amino acids and digestive peptides contents of chicken breast paste using ultrasound-assisted EGCG treatment within a complex meat matrix.

Chen J, Xu X.

Open source

DOI: 10.1016/j.ultsonch.2025.107728
Published: 2025-12-17
Container: Ultrason Sonochem
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.ultsonch.2025.107728,
  title = {Improving amino acids and digestive peptides contents of chicken breast paste using ultrasound-assisted EGCG treatment within a complex meat matrix.},
  author = {Chen J and  Xu X.},
  year = {2026},
  journal = {Ultrason Sonochem},
  doi = {10.1016/j.ultsonch.2025.107728},
  url = {https://doi.org/10.1016/j.ultsonch.2025.107728}
}

RIS

TY  - JOUR
TI  - Improving amino acids and digestive peptides contents of chicken breast paste using ultrasound-assisted EGCG treatment within a complex meat matrix.
AU  - Chen J
AU  -  Xu X.
PY  - 2026
JO  - Ultrason Sonochem
DO  - 10.1016/j.ultsonch.2025.107728
UR  - https://doi.org/10.1016/j.ultsonch.2025.107728
ER  -

APA

J, C., & X., X. (2026). Improving amino acids and digestive peptides contents of chicken breast paste using ultrasound-assisted EGCG treatment within a complex meat matrix.. Ultrason Sonochem. https://doi.org/10.1016/j.ultsonch.2025.107728

Source records

europe-pmc · retrieved 2026-09-25T20:58:38.293Z
doaj · retrieved 2026-09-25T20:58:38.300Z