Article Versions Notes

Zhang N, Shi Z, Hu Y, Sun Y, Zhou C, Xia Q, He J, Yan H, Yu H, Pan D. Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat. Foods. 2025; 14(11):1891. https://doi.org/10.3390/foods14111891

Zhang, Ning, Zihang Shi, Yangyang Hu, Yangying Sun, Changyu Zhou, Qiang Xia, Jun He, Hongbing Yan, Hui Yu, and Daodong Pan. 2025. "Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat" Foods 14, no. 11: 1891. https://doi.org/10.3390/foods14111891

Zhang, N., Shi, Z., Hu, Y., Sun, Y., Zhou, C., Xia, Q., He, J., Yan, H., Yu, H., & Pan, D. (2025). Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck Meat. Foods, 14(11), 1891. https://doi.org/10.3390/foods14111891