Research Progress in the Causes and Inhibition Methods for Egg Yolk Gelation Induced by Freezing

被引：0
|
作者：
Yang, Tian [1 ]
Li, Fenghong [1 ]
Li, Xin [1 ]
Dong, Shijian [2 ]
Li, Shugang [3 ]
Huang, Qun [1 ]
He, Yu [1 ]
机构：
[1] Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, School of Public Health, Guizhou Medical University, Guiyang,550025, China
[2] Anhui Rongda Food Co. Ltd., Xuancheng,242200, China
[3] School of Food and Biological Engineering, Hefei University of Technology, Hefei,230009, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 21期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-20240331-230
中图分类号：
学科分类号：
摘要：
Freezing
引用
收藏
页码：39 / 47
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