Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
出版年份 2023 全文链接
标题
Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 172, Issue -, Pages 113096
出版商
Elsevier BV
发表日期
2023-06-12
DOI
10.1016/j.foodres.2023.113096
参考文献
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