The effect of theabrownins on the amino acid composition and antioxidant properties of hen eggs

Pu-erh tea theabrownins (TBs) exert beneficial effect on egg quality and antioxidant properties of eggs, but the underlying mechanisms behind this response are unclear. In this study, we investigate the effect of TBs on egg antioxidative activity, amino acid and fatty acid profiles, and the underlyi...

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Detalles Bibliográficos
Autores principales: Wang, Jianping, Zhang, Tao, Wan, Chunpeng, Lai, Zhangfeng, Li, Jun, Chen, Luojun, Li, Mingxi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518584/
https://www.ncbi.nlm.nih.gov/pubmed/37734359
http://dx.doi.org/10.1016/j.psj.2023.102717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518584/
https://www.ncbi.nlm.nih.gov/pubmed/37734359
http://dx.doi.org/10.1016/j.psj.2023.102717

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