Article Versions Notes

Xu A, Zhang S, Huan C, Gao S, Wang H, Gao Z, Wu R, Wang Z, Meng X. Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water. Foods. 2025; 14(3):534. https://doi.org/10.3390/foods14030534

Xu, Anqi, Siyi Zhang, Chuanming Huan, Sumin Gao, Hengpeng Wang, Ziwu Gao, Ruiyun Wu, Zhenyu Wang, and Xiangren Meng. 2025. "Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water" Foods 14, no. 3: 534. https://doi.org/10.3390/foods14030534

Xu, A., Zhang, S., Huan, C., Gao, S., Wang, H., Gao, Z., Wu, R., Wang, Z., & Meng, X. (2025). Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water. Foods, 14(3), 534. https://doi.org/10.3390/foods14030534