Lv13
20 积分 2024-07-29 加入
Effects of Different Rearing and Feeding Systems on Lipid Oxidation and Antioxidant Capacity of Freeze-Dried Egg Yolks
1小时前
待确认
Preserving functional properties of hen’s egg yolk during freeze-drying
2小时前
待确认
Thermal behaviour of lyophilized egg yolk and egg yolk fractions
2小时前
待确认
Estimation of product of lipid peroxidation (malonyl dialdehyde) in biochemical systems
23小时前
已完结
Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination
2天前
已完结
Calidad microbiológica y fisicoquímica y sabor de huevos de gallina de producción convencional o pastoreo
7天前
已完结
Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting
7天前
已完结
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