Hen egg yolk lipid fractions with antiatherogenic properties
Author:
Affiliation:
1. Laboratory of Food Chemistry; Department of Chemistry; National and Kapodistrian University of Athens; Athens; Greece
2. Laboratory of Biochemisrty; Department of Chemistry; National and Kapodistrian University of Athens; Athens; Greece
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1740-0929.2012.01067.x/fullpdf
Reference38 articles.
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2. Fatty acid composition of eggs produced by hens fed diets containing groundnut, soya bean or linseed;Beynen;NJAS - Wageningen Journal of Life Sciences,2004
3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
4. Fatty acid composition and egg components of specialty eggs;Cherian;Poultry Science,2002
5. Eggs, serum cholesterol and coronary heart diseases;Dawber;American Journal of Clinical Nutrition,1982
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