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Ingredient
2 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — ingredients that share aroma compounds
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“Native yolk spheres showed a polyhedron shape with a diameter at approximately 50 to 100 μm and packed closely together.”
duck egg yolk → observed using → cryo-scanning electron microscopy (cryo-SEM)
“The recovered lysozyme from the salted duck egg whites was stable during storage at 4°C for 35 days.”
recovered lysozyme from salted duck egg whites → is stable during storage → 4°C for 35 days
“pickling with alkaline and other additives can significantly change physical properties and chemical composition of duck egg white”
pickling with alkaline and other additives → can significantly change → physical properties and chemical composition of duck egg white
“The preserved egg white was rich in essential amino acids and minerals, such as Ca, Mg, Fe, Zn, Cu, K, and Na.”
preserved duck egg white → has higher → essential amino acids and minerals
“After fresh duck eggs were processed into preserved eggs, contents of moisture, CP, amino acid, and water-soluble vitamin of egg white significantly decreased (P < 0.05)”
preserved duck egg white → has significantly decreased → moisture, CP, amino acid, and water-soluble vitamin