TY  - RPRT
TI  - Elucidating the evolution of meat quality, water distribution, microstructure, and protein structure during sous-vide and micro-pressure cooking.
AU  - Yu Song
AU  - Wenjie Yang
AU  - Huiying Yu
AU  - Chunhui Zhang
AU  - Wenqiang Guan
PY  - 2026
DO  - 10.1016/j.foodres.2026.119978
UR  - https://pubmed.ncbi.nlm.nih.gov/42680292/
ID  - 42680292
ER  -