Use of egg yolk phospholipids to generate chicken meat odorants

Published 2019 View Full Article

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Title
Use of egg yolk phospholipids to generate chicken meat odorants
Authors
Keywords
Chicken meat, Aroma, Phospholipids, Egg yolk, Lipid-derived volatile, 2,4-decadienal
Journal
FOOD CHEMISTRY
Volume 286, Issue -, Pages 71-77
Publisher
Elsevier BV
Online
2019-02-10
DOI
10.1016/j.foodchem.2019.01.184

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