Jiang, Q.; Lv, R.; Zhai, P.; Wang, X.; Li, Y.; Yin, M.
Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review. Foods 2025, 14, 2967.
https://doi.org/10.3390/foods14172967
AMA Style
Jiang Q, Lv R, Zhai P, Wang X, Li Y, Yin M.
Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review. Foods. 2025; 14(17):2967.
https://doi.org/10.3390/foods14172967
Chicago/Turabian Style
Jiang, Qingqing, Ruiying Lv, Panpan Zhai, Xichang Wang, Yuan Li, and Mingyu Yin.
2025. "Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review" Foods 14, no. 17: 2967.
https://doi.org/10.3390/foods14172967
APA Style
Jiang, Q., Lv, R., Zhai, P., Wang, X., Li, Y., & Yin, M.
(2025). Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review. Foods, 14(17), 2967.
https://doi.org/10.3390/foods14172967