An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation
This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/1/124 |