Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
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DOI：
10.1016/j.foodhyd.2020.105947
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发表时间：
2020
期刊：
影响因子：
--
通讯作者：
Yujie Chi
中科院分区：
文献类型：
--
作者：
Ruihong Wang;Yanqiu Ma;Zihong Ma;Qingpu Du;Ying Zhao;Yujie Chi
