Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie
FOOD SCIENCE . 2021, (11): 8 -16 .  DOI: 10.7506/spkx1002-6630-20200612-172