徐幸莲

Professor Supervisor of Doctorate Candidates

The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs

Release time:2025-12-29Hits:

Impact Factor:

3.8
Affiliation of Author(s):

食品科技学院
Journal:

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
Co-author:

Lu Yifeng, Chen Linyun, Li Jing, Xu Chen, Xiong Ziqing, Xu Xinglian, Han Minyi
Document Code:

2c9e868c9b2b06f9019b2b120c7a00ab
Volume:

40
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-06-01