摘要 : Eggs rich in trans, trans conjugated linoleic acid (CLA) are significantly more viscous, have more phospholipids containing linoleic acid (LA), and more saturated triacylglycerol species than control eggs. However, the fatty acid ... 展开
作者 | Shinn~ Sara Elizabeth Proctor~ Andrew Gilley~ Alex D. Cho~ Sungeun Martin~ Elizabeth Anthony~ Nicholas B. |
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作者单位 | |
期刊名称 | 《Food Chemistry》 |
页码/总页数 | 57-65 / 9 |
语种/中图分类号 | 英语 / TS201 |
关键词 | trans trans conjugated linoleic acid Egg yolk Mayonnaise |
DOI | 10.1016/j.foodchem.2015.10.091 |
馆藏号 | TS-083 |