Alfa-tocopherol content and oxidative stability of egg yolk as related to dietary Alfa-tocopherol

Alfa-tocopherol content and oxidative stability of egg yolk as related to dietary Alfa-tocopherol

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	CHEN, J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 5 (1998), p. 919-922
Materias:	Alimentos Yema de huevo Tocoferoles Compuesto volátil Antioxidantes Estabilidad oxidativa
Publicación relacionada:	Contenido en: Journal of Food Science

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