Quantitative Lipidome Analysis of Boiled Chicken Egg Yolk under Different Heating Intensities

The effects of the four heating intensities (hot-spring egg yolk, HEY; soft-boiled egg yolk, SEY; normal-boiled egg yolk, NEY; and over-boiled egg yolk, OEY) on lipidomes of boiled egg yolks were investigated. The results indicated that four heating intensities had no significant effect on the total...

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Detalles Bibliográficos
Autores principales: Luo, Wei, Wang, Jinghui, Chen, Yan, Zhang, Qionglian, Wang, Jinqiu, Geng, Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301504/
https://www.ncbi.nlm.nih.gov/pubmed/37375157
http://dx.doi.org/10.3390/molecules28124601

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301504/
https://www.ncbi.nlm.nih.gov/pubmed/37375157
http://dx.doi.org/10.3390/molecules28124601

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