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

标题
Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
作者
关键词
Lipid migration, Heated yolk gel, Structure, Flavor
出版物
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 105257
出版商
Elsevier BV
发表日期
2019-07-31
DOI
10.1016/j.foodhyd.2019.105257

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