Effect of succinylation on oxidation–aggregation of low-density lipoprotein and formation of off-flavors in heated egg yolks

Content Partner: Lincoln University. This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Ren, Liuyang, Sun, Cheng, Lv, Ying, Kumar, Lokesh
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!