Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk
Preserved duck egg yolk (PEY) can be divided into a solidified outer layer (S-PEY) and a liquid inner core (L-PEY) during the middle-later stages of alkaline pickling. The differences among PEY, S-PEY, and L-PEY were systematically investigated using property characterization, nutrient determination...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125003232 |
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