机译:不同烹饪方法的液体蛋食用质量与体外消化后的抗氧化活性的比较
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Plant Protect Minist Educ Key Lab Plant Protect Resources & Pest Integrated Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Northwest A&F Univ Coll Food Sci & Engn Yangling 712100 Shaanxi Peoples R China;
Liquid egg; Cooking methods; Sensory characteristic; Antioxidant activity;