Oxidative Stability of Omega-3 Polyunsaturated Fatty Acids Enriched Eggs
Omega-3 polyunsaturated fatty acids (n-3 PUFA) enriched eggs are an increasingly important contributor to the egg industry due to the health benefits of n-3 PUFA. During storage and cooking, n-3 PUFA could undergo oxidation and further cause cholesterol oxidation. This study examined stability of n-...
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| Format: | Others |
| Language: | en_US |
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2009
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| Online Access: | http://hdl.handle.net/10048/759 |