Effects of pre-conditioning combined with innovative grilling processes on myofibrillar protein microstructure, volatilome shifting, and heterocyclic amine formation in duck meat
Fuente:
Food Research International
Publication date: 1 June 2026Source: Food Research International, Volume 233, Part 2Author(s): Xiangxi Yan, Xinze Li, Jiamin Shen, Changyu Zhou, Yangying Sun, Hongbing Yan, Daodong Pan, Jinxuan Cao, Kai Zhang, Hao Zhang, Qiang Xia