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Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v...

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Detalles Bibliográficos
Autores principales:	Harlina, Putri Widyanti, Ma, Meihu, Shahzad, Raheel, Khalifa, Ibrahim
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289808/ https://www.ncbi.nlm.nih.gov/pubmed/35855274 http://dx.doi.org/10.5851/kosfa.2022.e30

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