[Elsevier] Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage

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journalㄩFood Chemistry

AuthorsㄩHui Xue; Huilan Liu; Guowen Zhang; Yonggang Tu; Yan Zhao

Published dateㄩ2023-5-

DOIㄩ10.1016/j.foodchem.2022.135341

PDF linkㄩhttps://www.sciencedirect.com/sc ... 308814622033039/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodchem.2022.135341

Article SourceㄩElsevier BV


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