Changes in structure and flavor of egg yolk gel induced by lipid migration under heating

Clicks: 207
ID: 34482
2020
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Abstract
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Reference Key
xiang2020changesfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Xiang, X.
Journal food hydrocolloids
Year 2020
DOI
10.1016/j.foodhyd.2019.105257
URL
Keywords Keywords not found

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