Changes in lipid properties of duck egg yolks under extreme processing conditions
Authors:
Open Access
- 1 July 2021
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 100 (7) , 101140
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31760439, 31760467, 31871832, 32060551)
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