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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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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
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  Availability: 0
Header DbId: asn
DbLabel: Academic Search Ultimate
An: 195119731
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking.
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  Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Sep2026, Vol. 240, pN.PAG-N.PAG. 1p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=195119731
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodres.2026.119528
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      – Code: eng
        Text: English
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      – TitleFull: Unraveling the flavor characteristics of reduced-sodium marinated duck breast prepared by potassium chloride substitute and sous-vide cooking.
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            NameFull: Zhang, Siyi
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            NameFull: Wang, Hengpeng
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            NameFull: Jin, Zihan
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            – D: 30
              M: 09
              Text: Sep2026
              Type: published
              Y: 2026
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              Value: 240
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