Amino acid, mineral, and degree of hydrolysis of vinegar-egg and its lipid lowering and antioxidant effects in vitro and in vivo
Vinegar-egg, a product derived from vinegar and eggs, is a healthy beverage that has been popular in China for a long time. It contains abundant essential and hydrophobic amino acids, and minerals especially Ca and Mg via chemical analyses. The results showed changes of degree of hydrolysis (DH) by...
Main Authors: | Zheng, Yue (Author), Liu, Kun (Author), Yan, Wanghui (Author), Wei, Guohua (Author), Chao, Xinyu (Author), Yan, Xiang (Author), Zeng, Qingmei (Author) |
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Format: | Article |
Language: | English |
Published: |
Penerbit Universiti Kebangsaan Malaysia,
2019-08.
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Online Access: | Get fulltext |
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