Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powder

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 7, 2007, Pages 2743-2748

  Mazalli, Mônica Roberta ^a   Bragagnolo, Neura ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cholesterol; Cholesterol oxides; Egg powder; Fatty acids; HPLC UV RI

Indexed keywords

CHOLESTEROL; FATTY ACID; LIPID; OXIDE;

ARTICLE; CHEMISTRY; EGG; FOOD PRESERVATION; OXIDATION REDUCTION REACTION;

CHOLESTEROL; EGGS; FATTY ACIDS; FOOD PRESERVATION; LIPIDS; OXIDATION-REDUCTION; OXIDES;

EID: 34247258280     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063267b     Document Type: Article

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