2025
DOI: 10.1016/j.foodchem.2024.141585
|View full text |Cite
|
Sign up to set email alerts
|

Improvement of egg yolk powder properties through ultrasound coupled sodium sulfite pretreatment assisted enzymatic hydrolysis and underlying mechanism

Xun Guo,
Xiaolin Yu,
Xuechao Hu
et al.
Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 52 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?