Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies
| Autor: | Chen, Jingya, Jin, Jiaxin, Liu, Yu, Zhao, Mengbin, Qi, Zeliang, Shi, Wenjing, Li, Yangyang, Lu, Shiling, Dong, Juan, Wang, Qingling |
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| Zdroj: | In Food Chemistry 15 September 2024 452 |
| Databáze: | ScienceDirect |
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