Potential implications of natural antioxidants from plant to improve nutritional quality, oxidative stability and lipid degradation of egg yolk: A review

Online veröffentlicht: 27. Mai 2023

Seitenbereich: 28 - 55

DOI: https://doi.org/10.2478/azibna-2023-0003

Schlüsselwörter

nutrition, antioxidants, yolk egg, oxidation, laying hens

© 2023 Florentina Tuță et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.