Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk
Liuyang Ren, Jie Ma, Weili Xu, Ying Lv, Qigen Tong
Topics & Concepts
ChemistryOdorYolkLipid oxidationLipoproteinLow-density lipoproteinFlavorMass spectrometryChromatographyThermal stabilityFood scienceOrganic chemistryBiochemistryCholesterolAntioxidantMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides