Properties, digestion and peptide release of heat-induced duck egg white
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Title
Properties, digestion and peptide release of heat-induced duck egg white
Authors
Keywords
Heat induction, Duck egg white, Gelation, In vitro, digestion, Peptide
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112788
Publisher
Elsevier BV
Online
2021-11-11
DOI
10.1016/j.lwt.2021.112788
References
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