Changes in structure and flavor of egg yolk gel induced by...

Food Hydrocolloids 2020 / 01 Vol. 98

Changes in structure and flavor of egg yolk gel induced by lipid migration under heating

Xiang, Xiao-le, Liu, Yuan-yuan, Liu, Yang, Wang, Xiao-yun, Jin, Yong-guo
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Volume:
98
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105257
Date:
January, 2020
File:
PDF, 2.32 MB
2020
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