Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
Tingting Tang, Xuejing Gao, Junhua Li, Cuihua Chang, Luping Gu, Yujie Su, Yanjun Yang
Topics & Concepts
Electronic noseHexanalChemistryFood scienceOdorTasteFlavorElectronic tongueYolkPolyunsaturated fatty acidChromatographyFatty acidBiochemistryOrganic chemistryBiologyNeuroscienceMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies