Underlying Mechanisms of Egg White Thinning in Hot Spring Eggs During Storage: Weak Gel Properties and Quantitative Proteome Analysis.
FOOD RESEARCH INTERNATIONAL（2023）
Key words
Hot spring egg,Egg white thinning,Thermal gel properties,Label-free proteomics,Molecular interactions
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined