Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing.

Food Chem X · 2026 · PMC13099518 · PMID 42028549

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a decreasing trendno p-value reported

With the extension of cooking time, the T 21 and T 22 values of both WC and YC exhibited a decreasing trend with extended cooking time, which aligns with the findings of ( Wang et al., 2023 ).

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