Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species
Author:
Affiliation:
1. College of Food Science and Engineering Shanxi Agricultural University Taigu China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16391
Reference37 articles.
1. Egg yolk fatty acid profile of avian species - influence on human nutrition
2. Egg Phospholipids and Cardiovascular Health
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4. Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants
5. Good fats versus bad fats: A comparison of fatty acids in the promotion of insulin resistance, inflammation, and obesity;Dinicolantonio J. J.;Missouri Medicine,2017
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