Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage.

Foods · 2023 · PMC10340776 · PMID 37444215

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showed a trendno p-value reported

It can be seen that the endogenous fluorescence intensity of the egg yolk powder showed a trend of first increasing and then decreasing with the extension of storage time compared with the control group.

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