Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism
This study investigated the effects of different ozone treatment times (0, 10, 20, 30, 40, and 50 min) on off-flavor removal from egg white powder (EWP) and the underlying mechanism. Results showed that compared with the untreated group (0 min), ozone treatment reduced the contents of the characteri...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-020.pdf |
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