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Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysis.
Su, Yujie; Gao, Jingle; Chang, Cuihua; Li, Junhua; Gong, Lin; Gu, Luping; Yang, Yanjun.
Afiliação
  • Su Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.
  • Gao J; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 Jiangsu China.
  • Chang C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.
  • Li J; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122 Jiangsu China.
  • Gong L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.
  • Gu L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.
  • Yang Y; Hunan Engineering and Technology Research Center for Food Flavors and Flavorings, Jinshi, 415400 Hunan China.
J Food Sci Technol ; 59(11): 4362-4369, 2022 Nov.
Article em En | MEDLINE | ID: mdl-36193459
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article