Metraipolis › archive › dc_ccb0a15e84df

Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast — Europe PMC PMID:42232492

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42232492
DOI: 10.1016/j.fochx.2026.104013
License (as archived): solo-consultazione
Archived: 2026-11-01T13:17:43.993Z
SHA-256 of the archived text: a7e23dd8fd3067fba56885bf8750efbc1d38571d54e0e0199043978cb7eba397
Stable URL of this page: https://metraipolis.com/documento/dc_ccb0a15e84df

How to cite

Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast — Europe PMC PMID:42232492 — Europe PMC (en), https://europepmc.org/article/MED/42232492 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_ccb0a15e84df (Metraipolis archive dc_ccb0a15e84df, sha256 a7e23dd8fd3067fba56885bf8750efbc1d38571d54e0e0199043978cb7eba397)

BibTeX

@misc{dcccb0a15e84df,
  title = {Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics in chicken breast — Europe PMC PMID:42232492},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42232492},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_ccb0a15e84df; sha256 a7e23dd8fd3067fba56885bf8750efbc1d38571d54e0e0199043978cb7eba397},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42232492. Agents can read the archived copy with the MCP tool read_document.