Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
- 1 July 2018
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 80, 222-230
- https://doi.org/10.1016/j.foodhyd.2018.02.009
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31701622)
- Modern Agro-industry Technology Research System (CARS-40-K24)
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