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Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development.

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Bibliographic Details
Title: Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development.
Authors: Yang, Wentao1 (AUTHOR), Wu, Zhenhao1 (AUTHOR), Song, Xiaoning1 (AUTHOR), Zhao, Zhifeng1,2 (AUTHOR) zhaozhifeng@scu.edu.cn
Source: Scientific Reports. 10/21/2025, Vol. 15 Issue 1, p1-13. 13p.
Database: Academic Search Ultimate
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Description
ISSN:20452322
DOI:10.1038/s41598-025-20374-2