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Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation.
Su, Yujie; Chen, Zheng; Li, Junhua; Chang, Cuihua; Gu, Luping; Yang, Yanjun.
Afiliación
  • Su Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Chen Z; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Li J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Chang C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Gu L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: guluping@jiangnan.edu.cn.
  • Yang Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: yangyj@jiangnan.edu.cn.
Food Chem ; 338: 127913, 2021 Feb 15.
Article en En | MEDLINE | ID: mdl-33092000
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cloruro de Sodio / Yema de Huevo / Enzimas / Aromatizantes / Microondas Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cloruro de Sodio / Yema de Huevo / Enzimas / Aromatizantes / Microondas Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido