HIGHLIGHTS
- who: Wei Hu et al. from the State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China have published the research: Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs, in the Journal: Foods 2022, 2521 of /2022/
- what: In this study, the effect of glucose on the quality of L the authors under the homogenization conditions of industrial production was studied. [38], Basedand on the previous work and the hard analysis changes with in protein structure in this study, it was shown that disulfide bonds were partially enclosed . . .
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