Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake

作者：Tingting Tang, Qing Gao, Junhua Li, Luping Gu, Cuihua Chang, Yujie Su, Yanjun Yang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145130 · 被引用次数：6 · 研究领域：Food composition and properties、GABA and Rice Research、Food and Agricultural Sciences