Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.

Food Chem X · 2025 · PMC12418992 · PMID 40934035

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a decreasing trendno p-value reported

Conversely, as the pretreatment cycles >9, all the nutrients in the chicken soup showed a decreasing trend.

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an increasing trendno p-value reported

Notably, the α-helix and β-turn contents decreased, while the β-sheet and irregular coil contents exhibited an increasing trend, indicating a transition in protein structure from ordered to disordered states ( Zhang et al., 2025 ).

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