Effects of CaCl2 on the lipid properties of rapidly salted separated egg yolk and lipidomic analysis.
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| Title: | Effects of CaCl |
|---|---|
| Authors: | Liu Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: lyaotong@126.com., Xu M; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Chang Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China., Xu S; College of Veterinary Medicine, Northeast Agricultural University, Harbin 150030, China., Chi Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: yjchi323@163.com. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jul 01; Vol. 235, pp. 119205. Date of Electronic Publication: 2026 Apr 16. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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