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Changes in partial properties of glycosylated egg white powder during storage.
Su, Yujie; Zhang, Wanqiu; Chang, Cuihua; Li, Junhua; Sun, Yuanyuan; Cai, Yundan; Xiong, Wen; Gu, Luping; Yang, Yanjun.
Afiliação
  • Su Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Zhang W; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Chang C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Li J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Sun Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Cai Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Xiong W; Hunan Engineering & Technology Research Center for Food Flavors and Flavorings, Jinshi, China.
  • Gu L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Yang Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
J Sci Food Agric ; 103(3): 1261-1272, 2023 Feb.
Article em En | MEDLINE | ID: mdl-36088607
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas do Ovo / Clara de Ovo Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas do Ovo / Clara de Ovo Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China