Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage
Hui Xue, Huilan Liu, Guowen Zhang, Yonggang Tu, Yan Zhao
Topics & Concepts
Lipid oxidationChemistryYolkPolyunsaturated fatty acidFood scienceLipid metabolismBiochemistryFatty acidAntioxidantMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides