An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation

This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg...

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Detalles Bibliográficos
Autores principales: Chen, Bao, Sun, Yi, Jin, Haobo, Wang, Qi, Li, Zhe, Jin, Yongguo, Sheng, Long
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822375/
https://www.ncbi.nlm.nih.gov/pubmed/36615317
http://dx.doi.org/10.3390/molecules28010124

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822375/
https://www.ncbi.nlm.nih.gov/pubmed/36615317
http://dx.doi.org/10.3390/molecules28010124

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