Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty Acids

✍ Scribed by Bragagnolo, Neura; Mazalli, Mônica Roberta

• Book ID: 111656845
• Publisher: American Chemical Society
• Year: 2009
• Tongue: English
• Weight: 732 KB
• Volume: 57
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf901187j