Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components
Tingting Tang, Wenwen Yu, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang
Topics & Concepts
YolkGranule (geology)FlavorFood scienceChemistryEnzymeBiochemistryChromatographyBiologyPaleontologyMeat and Animal Product QualityAnimal Nutrition and PhysiologyProteins in Food Systems