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. 2022 Sep 26;9:998448. doi: 10.3389/fnut.2022.998448

Figure 4.

Figure 4

Correlation between endogenous protease activity, TCA soluble peptide and free amino acid contents in preserved egg yolk at different pickling stages (OPLS score chart and replacement test chart of preserved egg yolk at different pickling stages). (A): 0–14 d; (B): 14–28 d; (C): 28–35 d.