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  1. 1
    Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid

    Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid by Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang

    Published 2021-01-01
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  2. 2
    Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment

    Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment by Jingjiu LI, Mingfei SONG, Yue NIU, Lingjiao ZHU, Danjun GUO, Wei XU, Yang YI, Hongxun WANG

    Published 2025-01-01
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