High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein
Article in LWT (June 2024)
The most recent citing publications are shown below. View all 207 publications that cite this research output on Dimensions.
Article in LWT (June 2024)
Preprint in arXiv (May 2024)
Article in Archives of Microbiology (May 2024)