Li, H., Qu, S., Ma, P., Zhang, J., Zhao, K., Chen, L., . . . Tang, H. (2023). Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage. Food Research International, 167, . https://doi.org/10.1016/j.foodres.2023.112627

Li, Huanhuan, Sijia Qu, Ping Ma, Jin Zhang, Ke Zhao, Lihong Chen, Qicheng Huang, Gaohang Zou, and Honggang Tang. "Effects of Chitosan Coating Combined with Thermal Treatment on Physicochemical Properties, Bacterial Diversity and Volatile Flavor of Braised Duck Meat During Refrigerated Storage." Food Research International 167 (2023). https://doi.org/10.1016/j.foodres.2023.112627.

Li, Huanhuan, et al. "Effects of Chitosan Coating Combined with Thermal Treatment on Physicochemical Properties, Bacterial Diversity and Volatile Flavor of Braised Duck Meat During Refrigerated Storage." Food Research International, vol. 167, 2023, https://doi.org/10.1016/j.foodres.2023.112627.