Effect of Dietary Thyme on the Oxidative Stability of Egg Yolk
Author:
Affiliation:
1. School of Veterinary Medicine, Aristotle University, GR-540 06 Thessaloniki, Greece
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9703009
Reference34 articles.
1. Chemical Characterization of the Phosphoprotein Phosvitin
2. Yolk Thiobarbituric Acid Reactive Substances and n-3 Fatty Acids in Response to Whole and Ground Flaxseed
3. Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples
4. Identification by epr spectroscopy of carvacrol and thymol as the major sources of free radicals in the oxidation of plant essential oils
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