n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

出版年份 2013 全文链接

标题

作者

关键词

出版物

Volume 153, Issue -, Pages 94-100

出版商

Elsevier BV

发表日期

2013-12-12

DOI

10.1016/j.foodchem.2013.12.028

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