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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |