Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang Egg”: Phenomenon, structure, and substance composition
| Autor: | Liu, Xin, Ma, Lulu, Zhong, Mengzhen, Wei, Shuaishuai, Liu, Ying, Dong, Shijian, Li, Shugang |
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| Zdroj: | In International Journal of Biological Macromolecules 30 September 2022 217:803-813 |
| Databáze: | ScienceDirect |
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