Article Versions Notes

Gao Z, Zhou Y, Zhang D, Wu R, Ma J, He J, Wang Z. Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats. Foods. 2024; 13(3):402. https://doi.org/10.3390/foods13030402

Gao, Ziwu, Yinna Zhou, Dequan Zhang, Ruiyun Wu, Jiale Ma, Jinhua He, and Zhenyu Wang. 2024. "Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats" Foods 13, no. 3: 402. https://doi.org/10.3390/foods13030402

Gao, Z., Zhou, Y., Zhang, D., Wu, R., Ma, J., He, J., & Wang, Z. (2024). Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats. Foods, 13(3), 402. https://doi.org/10.3390/foods13030402