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Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic

Shuyun Liu1, Hongjun Li1,2,3, Bin Wen4

  • 1College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.

Food Chemistry: X
|December 23, 2025
PubMed

Keywords:
FlavorMetabolomicsOryctolagus cuniculusSous vide cookingTexture

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