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不同处理方法对蛋黄及其组分结构 和性质的影响研究进展.
- Source :
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 15, p368-378, 11p
- Publication Year :
- 2023
-
Abstract
- <i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- EGG yolk
HEAT treatment
NUTRITION
SOLUBILITY
MICROSTRUCTURE
ALKALIES
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10026630
- Volume :
- 44
- Issue :
- 15
- Database :
- Complementary Index
- Journal :
- Shipin Kexue/ Food Science
- Publication Type :
- Academic Journal
- Accession number :
- 171793720
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20220613-122