Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets

Autor:	Ting-Ting Ye, Dong Guo, Zi-Jian Zhao, Jie Liu, Xiao-Ying Yang, Xiao-Ling Liu, Zi-Chao Wang, De-Wei Chen
Rok vydání:	2022
Předmět:	Food Science
Zdroj:	LWT. 162:113489
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2022.113489
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e926e1e92f328bceb081ecc55370e3ed https://doi.org/10.1016/j.lwt.2022.113489 Zobrazit plný text záznamu Full Text from ScienceDirect