Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

出版年份 2021 全文链接

标题

作者

关键词

Ozone, Egg yolk, Gel properties, Textural, Moisture, Micro-rheology

出版物

FOOD CHEMISTRY

Volume -, Issue -, Pages 130075

出版商

Elsevier BV

发表日期

2021-05-12

DOI

10.1016/j.foodchem.2021.130075

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