Phospholipid Degradation Is Induced by Heat in α-Tocopherol-Enriched Eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/74/9/1520/4499637/poultrysci74-1520.pdf
Reference17 articles.
1. Tocopherol microextraction method with application to quantitative analysis of lipophilic nutrients;Abdollahi;J. Food Sci.,1993
2. Influence of orotic acid on performance liver lipid content and egg cholesterol level of laying hens;Beyer;Poultry Sci.,1991
3. Modified eggs are compatible with diet that reduces serum cholesterol concentrations in humans;Garwin;J. Nutr.,1992
4. Molecular species of glycerophosphatides and triglycerides of egg yolk lipoproteins;Gornall;Can. J. Biochem.,1970
5. Dietary modification of lipid with menhaden oil;Hargis;Poultry Sci.,1991
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