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, 1891.
https://doi.org/10.3390/foods14111891
AMA Style
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
Chicago/Turabian Style
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
APA Style
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
