Mechanism of synergistic ultrasound-ethanol treatment in salted egg yolk: Rapid texture optimization and flavor enhancement.

Food Chem X · 2025 · PMC12547261 · PMID 41140607

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a decreasing trendno p-value reported

A decreasing trend at 1747 cm −1 was also observed in the HIU-ethanol treatment group ( Fig. 3 A).

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