Effect of Lipid Peroxyl Radicals on the Structure and Processing Properties of Egg Yolk Protein
Year: 2024
Type: article
Authors: Yilin YE, Yu LIU, Qingxiang ZHU, Yangyang LI, Yazhi LIU, Qingling WANG
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W6960466706
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