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

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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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  Data: Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development.
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  Data: <searchLink fieldCode="AR" term="%22Yang%2C+Wentao%22">Yang, Wentao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wu%2C+Zhenhao%22">Wu, Zhenhao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Song%2C+Xiaoning%22">Song, Xiaoning</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhao%2C+Zhifeng%22">Zhao, Zhifeng</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> zhaozhifeng@scu.edu.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22Scientific+Reports%22">Scientific Reports</searchLink>. 10/21/2025, Vol. 15 Issue 1, p1-13. 13p.
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      – Type: doi
        Value: 10.1038/s41598-025-20374-2
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        Text: English
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            NameFull: Wu, Zhenhao
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              Text: 10/21/2025
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