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1 Ergebnisse
1
Improving the Edible and Nutritional Quality of Roasted Duc..:
Gao, Ziwu
;
Zhou, Yinna
;
Zhang, Dequan
...
Foods. 13 (2024) 3 - p. 402 , 2024
Link:
https://doi.org/10.3390/foods13030402
RT Journal T1
Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods13030402&Exemplar=1&LAN=DE A1 Gao, Ziwu A1 Zhou, Yinna A1 Zhang, Dequan A1 Wu, Ruiyun A1 Ma, Jiale A1 He, Jinhua A1 Wang, Zhenyu PB MDPI AG YR 2024 SN 2304-8158 JF Foods VO 13 IS 3 SP 402 LK http://dx.doi.org/https://doi.org/10.3390/foods13030402 DO https://doi.org/10.3390/foods13030402 SF ELIB - SuUB Bremen
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