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Changes in lipid properties of duck egg yolks under extreme processing conditions

Danhui Cao1, Feng Feng1, Chunhong Xiong2

  • 1Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.

Poultry Science
|June 6, 2021
PubMed

Keywords:
egg yolklipidsaltsalt-heat synergystrong alkali

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