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Preliminary Analysis of Isoflavones in Processed Egg Products (P06-127-19)
OBJECTIVES: Soybean meal serves as the major protein source and base ingredient for nearly all poultry diets. Previous studies have detected isoflavones in chicken eggs, with a large amount of variability. However, the data on isoflavones in processed eggs and egg products on the U.S. market are sti...
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| 發表在: | Curr Dev Nutr |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Oxford University Press
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6574215/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz031.P06-127-19 |
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