Synergistic effects of microwave pretreatment and sous-vide cooking on flavor modulation and taste precursor dynamics

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Updated: Jun 4, 2026

The Preparation of Chicken Ex Ovo Embryos and Chorioallantoic Membrane Vessels as In Vivo Model for Contrast-Enhanced Ultrasound Imaging and Microbubble-Mediated Drug Delivery Studies
09:53

The Preparation of Chicken Ex Ovo Embryos and Chorioallantoic Membrane Vessels as In Vivo Model for Contrast-Enhanced Ultrasound Imaging and Microbubble-Mediated Drug Delivery Studies

Published on: February 9, 2021

Shuqiang Zhang1, Yungang Cao2, Min Li3

  • 1Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, and School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

Food Chemistry: X
|June 3, 2026
PubMed

Keywords:
Flavor modulationMicrowave pretreatmentSous-vide cookingTaste precursorsVolatile compounds

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