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The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects
Preserved egg, a kind of alkaline-fermented food, is a traditional egg product in China. Here, we investigated the nutritional functions of preserved eggs by in vivo and in vitro experiments. The results of in vivo studies showed that the levels of triglycerides (TG), total cholesterol (TCHO) and lo...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048375/ https://www.ncbi.nlm.nih.gov/pubmed/30018504 http://dx.doi.org/10.5851/kosfa.2018.38.3.615 |