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Peer-reviewedCC BYFood chemistry: X

The key mechanism of pulsed electric field in inhibiting the flavor deterioration of whole egg liquid: Targeted regulation of chemical oxidation and microbial succession

  • Liu Dong1
  • Enhui Ma1
  • Renrui Zheng1
  • Jun Jiang2
  • Xinqing Lu3
  • Lili Zhang4
  • Songyi Lin1
4 affiliations
  1. 1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
  2. 2Jilin Jinyi Egg Products Co., Ltd., Liaoyuan 136200, PR China
  3. 3Dalian Dingtong Technology Development Co., Ltd., Dalian 116081, PR China
  4. 4Liaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, PR China
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Cite

BibTeXRIS
BibTeX
@article{dong2026mechanism,
  title = {{The key mechanism of pulsed electric field in inhibiting the flavor deterioration of whole egg liquid: Targeted regulation of chemical oxidation and microbial succession}},
  author = {Liu Dong and Enhui Ma and Renrui Zheng and Jun Jiang and Xinqing Lu and Lili Zhang and Songyi Lin},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13676148},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - The key mechanism of pulsed electric field in inhibiting the flavor deterioration of whole egg liquid: Targeted regulation of chemical oxidation and microbial succession
AU  - Liu Dong
AU  - Enhui Ma
AU  - Renrui Zheng
AU  - Jun Jiang
AU  - Xinqing Lu
AU  - Lili Zhang
AU  - Songyi Lin
PY  - 2026
DA  - 2026/10/01
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13676148
SN  - 2590-1575
ER  -