Pulsed electric field technology as a strategy for achieving the synergistic effect of enhancing the safety and flavor quality of egg yolk liquid

Food Chemistry 2026

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Authors: Liu Dong, Enhui Ma, Xinqing Lu, Zhijie Bao, Songyi Lin

DOI: 10.1016/j.foodchem.2026.148475

Cited by: 1

References: 35

Fields of Study & Subjects

Microbial Inactivation Methods Meat and Animal Product Quality Food Drying and Modeling

References 35