Change in ?-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ?3 polyunsaturated fatty acids after different processing methods-Reference-Cited by-同舟云学术

Change in ?-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ?3 polyunsaturated fatty acids after different processing methods

Published:2003 Issue:8 Volume:83 Page:820-829
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Cortinas Luc�a,Galobart Jaume,Barroeta Ana C,Baucells Mar�a D,Grashorn Michael A

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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3. Composition, Functionality, and Sensory Evaluation of Eggs from Hens Fed Dietary Menhaden Oil

4. Oxidative Stability and Sensory Quality of Stored Eggs From Hens Fed 1.5% Menhaden Oil

5. Yolk Thiobarbituric Acid Reactive Substances and n-3 Fatty Acids in Response to Whole and Ground Flaxseed

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