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2010 | 1 |
2022 | 2 |
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Page 1
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise.
Foods. 2022 May 14;11(10):1426. doi: 10.3390/foods11101426.
Foods. 2022.
PMID: 35626996
Free PMC article.
On the removal efficiency of copper ions in wastewater using calcined waste eggshells as natural adsorbents.
Chou MY, Lee TA, Lin YS, Hsu SY, Wang MF, Li PH, Huang PH, Lu WC, Ho JH.
Chou MY, et al. Among authors: lee ta.
Sci Rep. 2023 Jan 9;13(1):437. doi: 10.1038/s41598-023-27682-5.
Sci Rep. 2023.
PMID: 36624146
Free PMC article.
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Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.
Hsu HI, Lee TA, Wang MF, Li PH, Ho JH.
Hsu HI, et al. Among authors: lee ta.
Molecules. 2022 Aug 5;27(15):4983. doi: 10.3390/molecules27154983.
Molecules. 2022.
PMID: 35956940
Free PMC article.
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Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients.
Su HP, Lien CP, Lee TA, Ho JH.
Su HP, et al. Among authors: lee ta.
J Sci Food Agric. 2010 Apr 15;90(5):806-12. doi: 10.1002/jsfa.3888.
J Sci Food Agric. 2010.
PMID: 20355116
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