Use of egg yolk to imitate meat aroma.

Yang, Xiaoying; Liu, Jie; Wan, Peng; Guo, Dong; Chen, De-Wei

Yang, Xiaoying; Liu, Jie; Wan, Peng; Guo, Dong; Chen, De-Wei.

Afiliação

Yang X; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Liu J; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Wan P; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Guo D; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
Chen DW; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China. Electronic address: chendw@gxu.edu.cn.

Food Chem ; 371: 131112, 2022 Mar 01.

Article em En | MEDLINE | ID: mdl-34537609

Assuntos

Gema de Ovo; Odorantes; Luteína; Carne/análise; Paladar

Palavras-chave

Antioxidants; Egg yolk; Free radicals scavenging; Lipid autoxidation; Lutein; Maillard reaction; Meat

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Gema de Ovo / Odorantes Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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