Lipid nutritional variances in thermal-treated egg yolks and their influence on flavor formation
Zheng Zhou, Guoan Jing, Liang Wang, Shuang Cui, Lei Qin, Xuhui Huang
Topics & Concepts
FlavorFood scienceChemistryLipid oxidationBiochemistryAntioxidantMeat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides