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. |
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| 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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