Salt‐tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white-Reference-Cited by-同舟云学术

Salt‐tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white

Published:2019-11-07 Issue:12 Volume:7 Page:3941-3949
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Xiao Gongnian¹,Chen Yuanzhe¹,Fang Ruosi¹,Xiao Chaogeng²,Yuan Haina¹,Chu Bingquan¹,Liu Xuangan¹,Gong Jinyan¹^ORCID

Affiliation:

1. Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Products School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China

2. Institute of Food Science Zhejiang Academy of Agricultural Sciences Hangzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1255

Reference24 articles.

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2. Measurement of protein denaturation in human synovial fluid and its analogs using differential scanning calorimetry

3. The role of autolysis of lactic acid bacteria in the ripening of cheese

4. A differential scanning calorimetric study of the stability of egg white to heat denaturation

5. Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

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