Weakening of hen egg vitelline membrane during egg storage at room temperature is associated with modifications of its mass, thickness and proteomic profile. - Hervé O; Chessé M; Tomas D; Labas V; Jimenez J; Bernardet N; Georgeault S; Nys Y; Réhault-Godbert S; Moreau T; Guyot N (Food research international (Ottawa, Ont.), 2026)