Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment
Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other b...
| Asıl Yazarlar: | , , , , , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Elsevier
2025-01-01
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| Seri Bilgileri: | Food Chemistry: X |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2590157524009933 |