Your browser doesn't support javascript.
loading
Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing.
Hu, Gan; Liu, Xialei; Wu, Di; Wang, Beibei; Wang, Jinqiu; Geng, Fang.
Afiliación
  • Hu G; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
  • Liu X; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
  • Wu D; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
  • Wang B; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Institute for Advanced Study, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
  • Wang J; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
  • Geng F; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China. Electronic address: gengfang@cdu.edu.cn.
Food Res Int ; 174(Pt 2): 113678, 2023 Dec.
Article en En | MEDLINE | ID: mdl-37981370
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Yema de Huevo / Huevos Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Yema de Huevo / Huevos Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article