Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules.

Autor:	Li, Xin1 (AUTHOR), Wu, Yue1 (AUTHOR), Guan, Wenle1 (AUTHOR), Yang, Jianrong1 (AUTHOR), Wang, Yuemeng1,2 (AUTHOR) wangym0523@163.com
Zdroj:	Food Chemistry. Aug2024, Vol. 449, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect