Egg yolk granules and phosvitin. Recent advances in food technology and applications
Publication date:
2022
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LWT, 153 (2022); doi:10.1016/j.lwt.2021.112442
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This work was financially supported by the Spanish Ministry of Science and Innovation, through the project MCIU-19-RTI-2018- 094218-B-100 and by the grant Programa Severo Ochoa de Ayudas Pre- doctorales para la investigación y docencia (grant number BP19-127 to Sáez Orviz, S.)
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