(Q42169737)

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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

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19438228

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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)

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PubMed publication ID

19438228

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19438228%20AND%20SRC:MED&resulttype=core&format=json

28 January 2020

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Mônica Roberta Mazalli

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1

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19438228

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28 January 2020

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Neura Bragagnolo

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2

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19438228

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1 June 2009

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19438228

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published in

Journal of Agricultural and Food Chemistry

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19438228

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volume

57

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19438228

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issue

11

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19438228

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28 January 2020

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5028-5034

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19438228

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DOI

10.1021/JF901187J

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19438228

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19438228%20AND%20SRC:MED&resulttype=core&format=json

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28 January 2020

PubMed publication ID

19438228

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Europe PubMed Central

PubMed publication ID

19438228

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19438228%20AND%20SRC:MED&resulttype=core&format=json

(Q42169737)

Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acids.

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