标题
Gelation behavior of egg yolk under physical and chemical induction: A review
作者
关键词
Egg yolk gel, Alkali, Salt, Heating, Freeze, High pressure
出版物
FOOD CHEMISTRY
Volume -, Issue -, Pages 129569
出版商
Elsevier BV
发表日期
2021-03-12
DOI
10.1016/j.foodchem.2021.129569
参考文献
相关参考文献
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