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Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs
This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and...
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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7822468/ https://ncbi.nlm.nih.gov/pubmed/33374713 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010022 |
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