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Formation and characterization of peptides in egg white during storage at ambient temperature

Meiyu Liu1, Wenlin Yu2, Fazheng Ren3

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; College of Life Science and Food Engineering, Hebei University of Engineering, Handan 056021, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.

Food Chemistry
|May 23, 2018
PubMed

Keywords:
Egg whiteGallin (ovodefensin)OvomucinOvotransferrinPeptideStorage

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