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Hard Yolk Characteristics and Mechanism of Salted Duck Eggs

Yongwang Ding, Chang Zhang, Chenglong Jin, Shuang Wang,Yanan Zhang,Weiguang Xia, Yantao Lv,Shenglin Wang, Zechao Qiu,Xuebing Huang,Kaichao Li,Chuntian Zheng,Erhui Jin,Wei Chen

LWT-FOOD SCIENCE AND TECHNOLOGY（2024）

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Key words
Protein aggregation,Disulfide bond,Reducing agent
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