Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion
Dengyu Tang, Rong Wang, Xiaohua He, Xuehan Chen, Xingyu Huo, Xin Lü, Yuanyuan Shan
Topics & Concepts
ChewinessFood scienceChemistrySteamingAntioxidantDPPHDigestion (alchemy)BiochemistryChromatographyProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsFood and Agricultural Sciences