| 标题 |
Oxidation-driven oil release in liquid salted egg yolks: mechanistic roles of NaCl and free radicals |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jing Guo; Ke Tian; Jiaxuan Ma; Yongguo Jin 出版日期:2026-09-01 |
| 求助人 | |
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(2025-6-4)