In-vitro bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices
| Autor: | Nolasco, Emerson, Baraka, Eugene, Yang, Junsi, Ciftci, Ozan N., Majumder, Kaustav |
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| Zdroj: | In Food Chemistry 1 January 2024 430 |
| Databáze: | ScienceDirect |
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