Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antiox...

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Detalles Bibliográficos
Autores principales: Sujiwo, Joko, Kim, Dongwook, Yoon, Ji-Yeol, Kim, Hanna, Kim, Jung-Soo, Lee, Sung-Ki, Jang, Aera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434205/
https://www.ncbi.nlm.nih.gov/pubmed/28515642
http://dx.doi.org/10.5851/kosfa.2017.37.2.181

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434205/
https://www.ncbi.nlm.nih.gov/pubmed/28515642
http://dx.doi.org/10.5851/kosfa.2017.37.2.181

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