Color, physicochemical characteristics and antioxidant activities of preserved egg white pickled at different temperatures
出版年份 2022 全文链接
标题
Color, physicochemical characteristics and antioxidant activities of preserved egg white pickled at different temperatures
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 164, Issue -, Pages 113685
出版商
Elsevier BV
发表日期
2022-06-22
DOI
10.1016/j.lwt.2022.113685
参考文献
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