Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat

J. Y. Wang, Shuangyi Xu, Yinlan Wang, Chuanming Huan, Anqi Xu, Hengpeng Wang, Xiangren Meng, Hengpeng Wang, Xiangren Meng

2024International Journal of Gastronomy and Food Science15 citationsDOI

Topics & Concepts

RoastingFlavorFood scienceWater holding capacityUltrasoundMarinationChemistryPhysicsAcousticsPhysical chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides