Taste modulation in preserved egg yolk (PEY) driven by NaCl from the perspective of promoting umami and suppressing bitterness/astringency: based on the model of PEY and salted egg yolk treated with/without NaCl
- DOI
- 10.1016/j.foodchem.2026.151953
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151953,
title = {Taste modulation in preserved egg yolk (PEY) driven by NaCl from the perspective of promoting umami and suppressing bitterness/astringency: based on the model of PEY and salted egg yolk treated with/without NaCl},
author = {Le Chen and Zixiao Li and Ruru Shen and Xiaole Xiang and Shugang Li and Qun Huang and Hui Yang and Meijuan Yu and Meilun Zhang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151953},
url = {https://doi.org/10.1016/j.foodchem.2026.151953}
}RIS
TY - JOUR TI - Taste modulation in preserved egg yolk (PEY) driven by NaCl from the perspective of promoting umami and suppressing bitterness/astringency: based on the model of PEY and salted egg yolk treated with/without NaCl AU - Le Chen AU - Zixiao Li AU - Ruru Shen AU - Xiaole Xiang AU - Shugang Li AU - Qun Huang AU - Hui Yang AU - Meijuan Yu AU - Meilun Zhang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151953 UR - https://doi.org/10.1016/j.foodchem.2026.151953 ER -
APA
Chen, L., Li, Z., Shen, R., Xiang, X., Li, S., Huang, Q., Yang, H., Yu, M., & Zhang, M. (2026). Taste modulation in preserved egg yolk (PEY) driven by NaCl from the perspective of promoting umami and suppressing bitterness/astringency: based on the model of PEY and salted egg yolk treated with/without NaCl. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151953
Source records
- crossref · retrieved 2026-11-09T16:42:27.486Z