Cargando…

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

To clarify the effect of the addition of methionine selenium on the physicochemical, functional, and protein structural properties of egg yolk during storage. We analyzed the changes in the main indicators of egg yolks stored at 4°C and 25°C for 28 days. The results showed that the increase in water...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Dan, Liu, Yaotong, Xu, Shiwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10277728/
https://www.ncbi.nlm.nih.gov/pubmed/37342548
http://dx.doi.org/10.3389/fnut.2023.1207754

Ejemplares similares