ArticleFood chemistry: X2026
Effect of dihydroquercetin on the quality and microbial diversity of duck meat during storage.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
7 authors.
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Abstract
This study evaluated the effectiveness of dihydroquercetin (DHQ) in preserving duck meat stored at 4 °C. The impact of different DHQ concentrations on meat color, pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), sensory attributes, flavor compounds, and microbial diversity was assessed. Results showed that DHQ maintained
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