Zhang, S.; Cao, Y.; Li, M.; Yu, B.; Tao, H.; Wu, Z.; Kang, X.; Liu, G.; Lu, L.; Zou, F.;
et al. Regulation of Pickling Efficiency and Physicochemical Properties of Reduced-Sodium Chicken Breast Using Shiitake Mushroom Extract and Ultrasound-Assisted Marination. Foods 2026, 15, 1207.
https://doi.org/10.3390/foods15071207
AMA Style
Zhang S, Cao Y, Li M, Yu B, Tao H, Wu Z, Kang X, Liu G, Lu L, Zou F,
et al. Regulation of Pickling Efficiency and Physicochemical Properties of Reduced-Sodium Chicken Breast Using Shiitake Mushroom Extract and Ultrasound-Assisted Marination. Foods. 2026; 15(7):1207.
https://doi.org/10.3390/foods15071207
Chicago/Turabian Style
Zhang, Shuqiang, Yungang Cao, Min Li, Bin Yu, Haiteng Tao, Zhengzong Wu, Xuemin Kang, Guimei Liu, Lu Lu, Feixue Zou,
and et al. 2026. "Regulation of Pickling Efficiency and Physicochemical Properties of Reduced-Sodium Chicken Breast Using Shiitake Mushroom Extract and Ultrasound-Assisted Marination" Foods 15, no. 7: 1207.
https://doi.org/10.3390/foods15071207
APA Style
Zhang, S., Cao, Y., Li, M., Yu, B., Tao, H., Wu, Z., Kang, X., Liu, G., Lu, L., Zou, F., Zhao, H., & Cui, B.
(2026). Regulation of Pickling Efficiency and Physicochemical Properties of Reduced-Sodium Chicken Breast Using Shiitake Mushroom Extract and Ultrasound-Assisted Marination. Foods, 15(7), 1207.
https://doi.org/10.3390/foods15071207
