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Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking.

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Bibliographic Details
Title:	Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking.
Authors:	Zhang, Siyi¹ (AUTHOR), Wang, Hengpeng¹ (AUTHOR), Wu, Peng¹ (AUTHOR), Gao, Sumin¹ (AUTHOR), Jin, Zihan¹ (AUTHOR), Pi, Te¹ (AUTHOR), Meng, Yang¹ (AUTHOR), Meng, Xiangren¹ (AUTHOR) xrmeng@yzu.edu.cn
Source:	Food Research International. Sep2026, Vol. 240, pN.PAG-N.PAG. 1p.
Database:	Academic Search Ultimate

Description
ISSN:	09639969
DOI:	10.1016/j.foodres.2026.119528