Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.

This study would provide guidance for studying nutritional value and controlling quality of preserved eggs.
PMID: 31295501 [PubMed - as supplied by publisher]

Source: International Journal of Biological Macromolecules - July 7, 2019 Category: Biochemistry Authors: Guo W, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y Tags: Int J Biol Macromol Source Type: research