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Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling

Xiaoqian Chen1, Ziyan Yue1, Yifei Li1

  • 1School of Food and Health, Beijing Technology and Business University, Haidian, 100048 Beijing, PR China.

Food Chemistry: X
|October 3, 2026
PubMed

Keywords:
Aroma evolutionMetabolomicsPreserved eggsVolatile compounds

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