Endogenous Polysaccharides Interact with Collagen to Enhance Its Swelling Effect during the Roasting of Beijing Roast Duck
WU Ruiyun, WANG Zhenyu, CHANG Cheng, LIU Linggao, ZHANG Dequan
FOOD SCIENCE . 2025, (18): 44 -48 .  DOI: 10.7506/spkx1002-6630-20250225-135