Quantitative lipidomic analysis of chicken egg yolk during its formation.
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DOI: 10.1002/jsfa.12354
Abstract: BACKGROUND The accumulation of lipids in egg yolk during its formation represents a knowledge gap between food science and animal science research to which scholars in either field have not paid sufficient attention. Therefore, the… read more here.
Keywords: formation; egg yolk; yolk formation; acid ... See more keywords