Akhtar, K.H.; Gao, Z.; Zhang, Z.; Sun, X.; Yu, Y.; Ma, J.; Zhang, D.; Wang, Z.
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken. Foods 2025, 14, 643.
https://doi.org/10.3390/foods14040643
AMA Style
Akhtar KH, Gao Z, Zhang Z, Sun X, Yu Y, Ma J, Zhang D, Wang Z.
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken. Foods. 2025; 14(4):643.
https://doi.org/10.3390/foods14040643
Chicago/Turabian Style
Akhtar, Kumayl Hassan, Ziwu Gao, Zeyu Zhang, Xiangxiang Sun, Yumei Yu, Jiale Ma, Dequan Zhang, and Zhenyu Wang.
2025. "Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken" Foods 14, no. 4: 643.
https://doi.org/10.3390/foods14040643
APA Style
Akhtar, K. H., Gao, Z., Zhang, Z., Sun, X., Yu, Y., Ma, J., Zhang, D., & Wang, Z.
(2025). Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken. Foods, 14(4), 643.
https://doi.org/10.3390/foods14040643