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Sous Vide Cooking Changes Lipid Bioaccessibility of Egg Yolk
Sous Vide Cooking Changes Lipid Bioaccessibility of Egg Yolk
2020
April Xu
Elizabeth West
Iris J. Joye
Maria G. Corradini
Michael A. Rogers
Amanda J. Wright
Keywords:
Chemistry
Yolk
sous vide
Food science
Correction
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