Comparing the impacts of conventional and emerging roasting processes on duck myofibrillar protein structure, volatile profiles, and polycyclic aromatic hydrocarbon formation - Jiawei Zhao; Xinze Li; Jiamin Shen; Changyu Zhou; Yangying Sun; Hongbing Yan; Jinxuan Cao; Daodong Pan; Kai Zhang; Qiang Xia (Food Research International, 2026)