An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation.

Molecules · 2022 · PMC9822375 · PMID 36615317

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a decreasing trendno p-value reported

Among them, the content of aldehydes produced a certain degree of increase with the prolongation of ozone treatment time, while the alcohol compounds showed a decreasing trend.

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