Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles.

Foods · 2025 · PMC12072086 · PMID 40361656

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an increasing trendno p-value reported

However, other treatments showed an increasing trend compared with the CK group, consisting of 5.98% (WR), 18.00% (AR), 24.55% (RR), and 14.35% (MR), respectively.

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