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Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents
Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of phys...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Molecules |
|---|---|
| Prif Awduron: | , , , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI
2018
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6321081/ https://ncbi.nlm.nih.gov/pubmed/30563065 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23123204 |
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