2022peer-reviewed38 citations
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
Hui Xue, Tianfeng Han, Mingsheng Xu, Yao Yao, Na Wu, Shuping Chen +4 more
Trends in Food Science & Technology
Concepts
FlavorMaillard reactionFood scienceChemistrySalt (chemistry)Amino acidAlkali metalEgg white