Published in
Elsevier, Food Hydrocolloids, (151), p. 109851, 2024
DOI: 10.1016/j.foodhyd.2024.109851
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Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
Journal article published in 2024 by
Tingting Tang,
Xuejing Gao,
Junhua Li,
Luping Gu,
Cuihua Chang,
Yujie Su,
Yanjun Yang
This paper was not found in any repository, but could be made available legally by the author.
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