Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling

Autor:	Zhuosi Yu, Lin Ye, Yating He, Xinhong Lu, Le Chen, Shiqin Dong, Xiaole Xiang
Rok vydání:	2023
Předmět:	General Medicine Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 424:136310
ISSN:	0308-8146
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::60baca503803e9531e821a017c201e04 https://doi.org/10.1016/j.foodchem.2023.136310 Zobrazit plný text záznamu Full Text from ScienceDirect