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

Published 2019 View Full Article

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Title
Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
Authors
Keywords
Lipid migration, Heated yolk gel, Structure, Flavor
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 105257
Publisher
Elsevier BV
Online
2019-07-31
DOI
10.1016/j.foodhyd.2019.105257

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