Lv21
128 积分 2024-11-01 加入
Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk
2小时前
待确认
Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids
2个月前
已完结
Effects of dietary vitamin E on the quality of table eggs enriched with n-3 long-chain fatty acids
2个月前
已完结
Characterization of volatile flavour compounds and characteristic flavour updates Check for precursors in poultry eggs based on multi-omics and machine learning
3个月前
已完结
Predictive modeling for monitoring egg freshness during variable temperature storage conditions
3个月前
已完结
Comparison of Schizochytrium and fish oil for enriching DHA in eggs
4个月前
已关闭
Impact of microalgae supplementation on omega-3 deposition in eggs
4个月前
已关闭
Recent advances in DHA-containing phospholipids (PL-DHA): Sources, position-specific effects, metabolic pathways, and biological activities
4个月前
已完结
Fatty acid, carotenoid and vitamin A composition of egg yolks from herbivorous and carnivorous birds
4个月前
已完结
Lipid-based emulsions and emulsifiers
4个月前
已关闭
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