Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis
Xuejing Gao, Tingting Tang, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang
Topics & Concepts
YolkFlavorChemistryExtraction (chemistry)Food scienceCharacterization (materials science)Salt (chemistry)BiochemistryChromatographyOrganic chemistryMaterials scienceNanotechnologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesIdentification and Quantification in Food