Influence of storage time on the flavor and texture of egg yolk gel.

Food Chem X · 2025 · PMC12124678 · PMID 40452807

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a decreasing trendno p-value reported

an increasing trendno p-value reported

It could be seen from the figure that with the increase of storage time, the content of MDA showed an increasing trend, while the content of carbonyl group showed a decreasing trend.

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