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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...
Sparad:
| I publikationen: | Korean J Food Sci Anim Resour |
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| Huvudupphovsmän: | , , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Korean Society for Food Science of Animal Resources
2017
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| Ämnen: | |
| Länkar: | 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 |
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