The oxidation of cholesterol in the yolk of selective traditional Chinese egg products

Poultry Science

Volumn 80, Issue 3, 2001, Pages 370-375

  Yang, S C ^a   Chen, K H ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Cholesterol; Cholesterol oxidation products; Cholesterol oxidation ratio; Egg products

Indexed keywords

CHOLESTEROL;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DUCK; EGG; EGG YOLK; FOOD HANDLING; METABOLISM; OXIDATION REDUCTION REACTION;

ANIMALS; CHICKENS; CHOLESTEROL; DUCKS; EGG YOLK; EGGS; FOOD HANDLING; OXIDATION-REDUCTION;

EID: 0035292613     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.3.370     Document Type: Article

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