Changes in lipid properties of duck egg yolks under extreme processing conditions

The changes in lipid properties of duck egg yolks during processing may affect the quality of egg yolks. In this paper, various physicochemical and instrumental methods were used to study the changes of lipid characteristics of duck egg yolks under extreme processing conditions such as high salt, hi...

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Detalles Bibliográficos
Autores principales: Cao, Danhui, Feng, Feng, Xiong, Chunhong, Li, Jianke, Xue, Hui, Zhao, Ying, Wang, Yuting, Tu, Yonggang, Zhao, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8182270/
https://www.ncbi.nlm.nih.gov/pubmed/34091349
http://dx.doi.org/10.1016/j.psj.2021.101140

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8182270/
https://www.ncbi.nlm.nih.gov/pubmed/34091349
http://dx.doi.org/10.1016/j.psj.2021.101140

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