Development of novel green methods for preparation of lead-free preserved pidan (duck egg)
Author:
Funder
Ministry of Science and Technology
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05417-0.pdf
Reference32 articles.
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2. Ai M, Zhou Q, Guo S, Fan H, Cao Y, Ling Z, Zhou L, Jiang A (2020) Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. Food Chem 314:126206
3. Bonnard M, Boury B, Parrot I (2020) Key insights, tools, and future prospects on oyster shell end-of-life: a critical analysis of sustainable solutions. Environ Sci Technol 54(1):26–38. https://doi.org/10.1021/acs.est.9b03736
4. Cai J, Sweeney AM (2018) The proof is in the pidan: generalizing proteins as patchy particles. ACS Cent Sci 4(7):840–853. https://doi.org/10.1021/acscentsci.8b00187
5. Cartus A (2017) Chapter 12 - d-amino acids and cross-linked amino acids in food. In: Schrenk D, Cartus A (eds) Chemical contaminants and residues in food, 2nd edn. Woodhead Publishing, pp 251–278
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