Flavor deterioration and texture changes in mud-packing salted egg yolks: A role of lipid oxidation and fatty acid degradation

Food Chemistry 2026

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Authors: Mingcai Duan, Qiqi Li, Ligen Xu, Lizhi Lu, Jindong Ren, Ligen Zou, Zhaoxia Cai

DOI: 10.1016/j.foodchem.2026.149373

Cited by: 1

References: 17

Fields of Study & Subjects

Proteins in Food Systems Meat and Animal Product Quality Polysaccharides Composition and Applications

References 17