Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment
Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other b...
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| Autors principals: | , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-01-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157524009933 |
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