Changes in physico-chemical properties, microstructures,...

Food Hydrocolloids 2020 / 01 Vol. 98

Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

Zhao, Yan, Cao, Danhui, Shao, Yaoyao, Xiong, Chunhong, Li, Jianke, Tu, Yonggang
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Volume:
98
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105281
Date:
January, 2020
File:
PDF, 4.59 MB
2020
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