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Updated: Sep 20, 2025

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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含有蛋黄脂的油凝:一个理想的调味油的脂肪音符

Li Ling1, Liqiong Wen1, Runyu Jiao1

  • 1Department of Food Science, Guangxi University, Nanning, China.

Journal of the science of food and agriculture
|May 23, 2025
PubMed
概括

蛋黄脂 (EPL) 制造具有丰富脂肪气味的油脂,非常适合食品调味. 这项研究表明,EPL油脂凝产生了可取的脂质衍生气味,增强了食品的风味特征.

关键词:
蛋黄 卵黄 脂 脂脂肪的注意事项 脂肪的注意事项有味道的油.脂质衍生气味剂的使用方法油脂凝是一种油脂凝.氧化过程中的氧化.

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