Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder
Author:
Funder
National Research Foundation of Korea
Korea Carbon Capture and Sequestration R and D Center
Ministry of Science, ICT and Future Planning
Publisher
Elsevier BV
Subject
Food Science
Reference58 articles.
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2. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health;Abdel-Aal el;Nutrients,2013
3. In vitro models for studying secondary plant metabolite digestion and bioaccessibility;Alminger;Comprehensive Reviews in Food Science and Food Safety,2014
4. Photoautotrophic production of macular pigment in a Chlamydomonas reinhardtii strain generated by using DNA‐free CRISPR‐Cas9 RNP‐mediated mutagenesis;Baek;Biotechnology and Bioengineering,2018
5. Egg intake improves carotenoid status by increasing plasma HDL cholesterol in adults with metabolic syndrome;Blesso;Food & Function,2013
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