Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule.

Gaillard R, Marciniak A, Brisson G, Perreault V, House JD, Pouliot Y, Doyen A

DOI: 10.3390/foods11040512
Published: 2022 Feb 10
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods11040512,
  title = {Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule.},
  author = {Gaillard R and Marciniak A and Brisson G and Perreault V and House JD and Pouliot Y and Doyen A},
  year = {2022},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods11040512},
  url = {https://doi.org/10.3390/foods11040512}
}

RIS

TY  - JOUR
TI  - Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule.
AU  - Gaillard R
AU  - Marciniak A
AU  - Brisson G
AU  - Perreault V
AU  - House JD
AU  - Pouliot Y
AU  - Doyen A
PY  - 2022
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods11040512
UR  - https://doi.org/10.3390/foods11040512
ER  -

APA

R, G., A, M., G, B., V, P., JD, H., Y, P., & A, D. (2022). Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods11040512

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pubmed · retrieved 2026-09-25T21:45:00.372Z