Effects of four natural antioxidant phenyl terpenes on emulsifying and rheological properties of egg yolk

Published 2017 View Full Article

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Title
Effects of four natural antioxidant phenyl terpenes on emulsifying and rheological properties of egg yolk
Authors
Keywords
Antioxidant, Rheological properties, Phenyl terpenes, Emulsion activity, Egg yolk
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 83, Issue -, Pages 59-67
Publisher
Elsevier BV
Online
2017-04-29
DOI
10.1016/j.lwt.2017.04.075

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