Processing technology, principle, and nutritional characteristics of preserved eggs: A review
Hui Xue, Tianfeng Han, Mingsheng Xu, Yao Yao, Na Wu, Shuping Chen, Guowen Zhang, Wenjun Wang, Yan Zhao, Yonggang Tu
Topics & Concepts
FlavorMaillard reactionFood scienceChemistrySalt (chemistry)Amino acidAlkali metalEgg whiteBiologyBiochemistryOrganic chemistryFood and Agricultural SciencesProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems