Peer-reviewedCC BY-NC-ND 4.0Scientific Reports
Multiple organic acid-rich fermented wheat bran improves duck meat quality: insights from physicochemical, sensory, and metabolomic properties
Related
- Ultrasound-assisted processing improves germination and mashing efficiency and the functional quality of pumpkin seed-based fermented beverages
- Physicochemical properties of native and extruded maize flours in the presence of animal proteins
- Effect of Aging Duration on Antidepressant Activity and Sensory Properties of Whey Kefir-Fermented Solo-Bulb Black Garlic
- Differential Effects of Rotatable Non-Host Crop Cultivation Duration on Physicochemical and Microbial Properties of Monocropping Soil
- The role of parkland agroforestry tree species for soil physicochemical properties and crop productivity in Hirna and Kersa, Eastern Ethiopia
BibTeX
@article{pan2026multiple,
title = {{Multiple organic acid-rich fermented wheat bran improves duck meat quality: insights from physicochemical, sensory, and metabolomic properties}},
author = {Wanshu Pan and Kah Hui Chong and Binbin Li and Song Wang and Ling You and Tao Wang and Yongguang Zhang and Mahmud Ab Rashid Nor-Khaizura and Nor Afizah Mustapha and Nazamid Saari and Wan Zunairah Wan Ibadullah},
journal = {Scientific Reports},
year = {2026},
month = oct,
doi = {10.1038/s41598-026-75126-7},
url = {https://www.nature.com/articles/s41598-026-75126-7},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Multiple organic acid-rich fermented wheat bran improves duck meat quality: insights from physicochemical, sensory, and metabolomic properties
AU - Wanshu Pan
AU - Kah Hui Chong
AU - Binbin Li
AU - Song Wang
AU - Ling You
AU - Tao Wang
AU - Yongguang Zhang
AU - Mahmud Ab Rashid Nor-Khaizura
AU - Nor Afizah Mustapha
AU - Nazamid Saari
AU - Wan Zunairah Wan Ibadullah
PY - 2026
DA - 2026/10/11
JO - Scientific Reports
DO - 10.1038/s41598-026-75126-7
UR - https://www.nature.com/articles/s41598-026-75126-7
SN - 2045-2322
ER -