טוען...
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antiox...
שמור ב:
| הוצא לאור ב: | Korean J Food Sci Anim Resour |
|---|---|
| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Korean Society for Food Science of Animal Resources
2017
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5434205/ https://ncbi.nlm.nih.gov/pubmed/28515642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.2.181 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|