Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids. (Q42169737)
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scientific article published on June 2009
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids. |
scientific article published on June 2009 |
Statements
Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids (English)
Neura Bragagnolo