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Title
Use of egg yolk to imitate meat aroma
Authors
Keywords
Egg yolk, Meat, Maillard reaction, Lipid autoxidation, Lutein, Antioxidants, Free radicals scavenging
Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages 131112
Publisher
Elsevier BV
Online
2021-09-10
DOI
10.1016/j.foodchem.2021.131112
References
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