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pro vyhledávání: '"Christine Papadimitriou"'
Autor:
Eleana Sarantidi, Alexandra Ainatzoglou, Christine Papadimitriou, Eleni Stamoula, Katerina Maghiorou, Argyro Miflidi, Antonia Trichopoulou, Konstantinos C. Mountzouris, Athanasios K. Anagnostopoulos
Publikováno v:
Foods, Vol 12, Iss 18, p 3470 (2023)
(1) Background: The chicken egg is an animal product of great agronomic interest. The egg white and yolk constitute high-quality protein sources for humans with high digestibility and well-balanced amino acid profiles. Despite the egg white and yolk
Externí odkaz:
https://doaj.org/article/601a4acaa2594d3a9607814a2afd9f7b