Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl-Reference-Cited by-同舟云学术

Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl

Published:2023-12 Issue: Volume:429 Page:136823
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xiang Xiaole^ORCID,Chen Le,Dong Shiqin,Wang Faxiang,Li Xianghong,Huang Yiqun,Liu Yongle,Huang Qun,Li Shugang^ORCID,Ye Lin

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hunan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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